Roasted beetroot and millet kiwis

2 beautiful red beets (raw or cooked, ideally chioggia or yellow for color)

2 kiwis well-mannered

1 tablespoon of honey or maple syrup

1 tablespoon of balsamic vinegar

2 tablespoons of olive oil

Sel, poivre

A few mint or basil leaves

Fresh cheese or fresh goat (optional for a creamy touch)

Sesame or poppy seeds (optional, for crunchy)

If you are using raw beets, wash them and wrap them in aluminum foil. Bake them in the oven at 180°C for about 45 minutes to 1 hour, until tender. Let to cool, peel and slice finely.

Peel the kiwis and cut them into thin rounds.

In a small bowl, mix honey, balsamic vinegar, olive oil, salt and pepper to achieve a slightly sweet dressing.

On each plate, raise the millet by alternating a slice of beetroot, a slice of kiwi, a little fresh cheese (if used), then start again. Making 3 to 4 floors

Sprinkle each millet with a fillet of dressing.

Decorate with some mint or basil leaves, and possibly sprinkle some seeds.

Serve fresh, refined and original starter.

Time to get ready

15 minutes (+ cooking time if raw beets)

Portions

2 people

Calorie intake per serving

Approx 180 kcal (No cheese)