Cooks in: 50mins
Levels: Medium
Serves: 4
List of Ingredients
- 2 LB. of squash
- 1 LB. of beets, boiled
- 2 small colorful beets, red and yellow
- Bay leaf
- Thyme
- Extravirgin olive oil
- Fine salt
- Salt flakes
Method
1
Clean the squash, removing the seeds and rind, and cut it into slices 1/2 inch thick. Steam the squash slices for about 15 minutes and then season with salt, herbs, and olive oil. Peel the boiled beets, cut into slices about 1/4 inch thick, using only the larger ones in the middle. Season with a pinch of salt. Clean and peel the mini beets, keeping the leaves. Slice them very thinly, preferably using a mandolin.
2
Prepare the mini millefeuilles: Layer 3 slices of squash and 2 slices of beets, alternating between them. Cut into a square shape, then divide each square into 2 triangles.
3
Plate the millefeuilles along with the mini beet slices and leaves, garnishing with salt flakes, and serve.