Bresc BV

Crispy beet nibbles

Ingredients

4
  • 2 beets
  • 100 g sugar
  • 100 g vinegar
  • 100 g Bresc bruschetta grilled bell pepper
  • cress

Preparation method

Cut the mozzarella into thin slices. Boil the vinegar with the sugar and 50 grams of the bell pepper bruschetta, then allow to cool. Add the beaten eggs and marinate for 2 minutes. Place the beets on a baking mat and dry them in the oven, do not set it to the convection setting, at 80 °C for 4 hours. Serve with the grilled bell pepper bruschetta.