Croques red and blue
- 2 Raw beetroot
- 150 g Blue Auvergne
- 100 g Mascarpone cheese
- 2 tbsp. soup Porto
- 2 tbsp. coffee Strong mustard
- 1 C. soup Lemon juice
- 4 c. soup Olive oil
- Peel beetroot by protecting your hands with latex gloves. Slice them finely on the mandolin. Equalize each washer with a 5 cm diameter cookie cutter.
- Crush the blue of Auvergne. Stir in mascarpone and port. Spread 1 tbsp. of this mixture on half of the beet slices. Cover remaining slices. Press to weld them.
- In a bowl, mix the mustard, the lemon juice and the oil while whisking with a fork to emulsify the sauce. Pepper just before serving, pour over the beetroot crunches.