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Beetroot and Le Rustique Camembert Appetizers
Colourful appetizers to liven up your dinner parties
Le Rustique Camembert
Large cooked beetroot (250 g)
Salt and pepper
Remove the rind from the Camembert and cut it into pieces into the mixer bowl. Add the crème fraîche. Season with salt and pepper. Mix for a few seconds until a smooth mixture is obtained. Work in the chopped chives.
Peel the apple and beetroot. Dice finely and place in a mixing bowl. Add the olive oil and lemon juice. Season with salt and pepper and mix.
Share half the beetroot mixture between the glass pots. Cover with half the Camembert cream mix. Add another layer of beetroot and finish with a second layer of Camembert cream.
Sprinkle with the coarsely chopped walnut pieces and chill until serving.