For 20 pieces:
± 200g of raw beetroot
1 can of artichoke’s hearts or, even better, 340g of fresh artichoke’s hearts (leaves and chokes out – hearts steamed)
1 bunch of fresh mint
20cl of olive oil
-mix the artichokes’ hearts with the mint leaves and the olive oil until you get a smooth cream. Usually canned artichokes are salty enough but taste and salt if necessary.
-Put silicone gloves on.
-Peel the beetroot and thinly slice with a mandoline slicer.
-In each slice, cut a 5cm disk with a stainless steel cutter.
-on a beetroot slice, add a tsp of artichoke’s cream and put another slice on top. Decorate with a bit of artichoke cream.