Beetroot Napoleons with Prosciutto Roses
A delicious and beautiful appetizer, made with beets, whipped feta and prosciutto roses.
Ingredients
- 3 raw beets
- 100 gr feta
- 60 ml Greek Yoghurt
- 1 tbsp honey
- 2 slices prosciutto
- pinch black pepper
- 8 parsley leaves for decoration
Instructions
- Wrap the beets seperately in aluminum foil and bake them in the oven, on 220 degrees Celcius, for 45 minutes.
- Make the whipped feta by mixing the feta, yoghurt, honey and black pepper.
- Cut a prosciutto slice in half, lenghtwise. Roll each strip into little roses.
- Once the beets are cooled a bit, peel them and cut them in slices. By mandolin or by hand. Cut rounds out of the beet slices.
- Assemble the Napoleon by making a stack out of the beets and whipped feta. Start with a beet, then add a layer of whipped feta. Gently place another slice of beet on top and push it down gently. Repeat and end with a slice of beet. I used 4 beet slices in total.
- Top each Napoleaon with some parsley and a prosciutto rose. Enjoy!