Beetroot tacos with goat cheese & eel

Name: Beetroot tacos with goat cheese & eel
Ingredients: 180 g Beet juice; 30 g Sunflower oil; 4 g Salt; 15 g Powdered sugar; 150 Flour; 250 g Mascarpone; 250 g Soft goat cheese; 100 g Crème fraîche; waffle baker; ginger syrup to taste; Cooked beets; Smoked eel; beet cress

These beetroot tacos with goat cheese & eel are made by Garry de Boer, Culinary Marketing Manager HANOS.

Ingredients

180gBeet juice

30gSunflower oil

4gSalt

15gPowdered sugar

150Flour

waffle baker

250gMascarpone

250gSoft goat cheese

100gCrème fraîche

ginger syrup to taste

Cooked beets

Smoked eel

beet cress

Preparation

Mix the ingredients with a whisk into a batter.
Bake waffles from it in the waffle maker for about 1 minute.
Shape immediately while they are still warm.

Mix the goat cheese with the mascarpone &

Fill the tacos halfway with the goat cheese cream.
Add some smoked beets on top.
Fill further and place the smoked eel on top.
Garnish with beet cress.

Featured products in this recipe

More featured products

De Bokkesprong

40495303

Goat cheese soft

per Role 250 Gram

Zonnatura

25420082

Red beet juice organic

per Bottle 750 Milliliter

per unit à 6 Bottle

Royal Catch

38267000

Eel fillet smoked

per Pack 100 Gram

per unit à 1 Pack

Tristar

53502720

Ice cone maker

per 1 items

per unit à 4 pieces

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