for 30 pieces

Beetroot flatbread

250 g	raw beetroots, cut into pieces
50 g	ground hazelnuts
¼ tsp	chilli flakes
½ tsp	salt
a little	pepper
2	eggs, beaten

Sauce

100 g	crème fraîche
½ bunch	chervil, finely chopped
1	organic lemon, a little grated zest
¼ tsp	salt
a little	pepper

To assemble

150 g	roast beef, cut into slices, halved
100 g	caper berries, drained, larger berries halved lengthwise
some	chervil leaves

How it's done

Beetroot flatbread

Blitz the beetroot in a food processor or chop finely by hand. Add the nuts, season. Stir in the eggs and mix to create a compact mass. On a baking tray lined with baking paper, use your hands to press the mixture into a rectangle approx. 5 mm thick.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool. Cut the beetroot flatbread into approx. 30 pieces.

Sauce

Combine the crème fraîche with the chervil and lemon zest, season.

To assemble

Place approx. 1 tsp of sauce on each of the slices of beetroot flatbread, top with the roast beef and caper berries, garnish with the chervil leaves.

Show complete recipe