5 comments on “Dairy Free Charter – Nut Truffle Brie, Roasted Beetroot, Celery “Yogurt”

  1. I made it yesterday for some guest, they liked it, also if there were some tweaks to be done and it didn’t look at nice as yours.
    How did you make the beets look like a sushi?

    • Great Job! It’s important to blend the nuts very fine. Vita Mix is the best blender for that. And getting all the moisture out while fermenting. The beetroot is roasted in foil in the oven for about 2 hours. Then sliced thin with a mandoline, round disks pushed out with a ring cutter, cut in half. Then tossed with some olive oil, sherry vinegar and sea salt. The half rounds are then placed again in a ring cutter overlapping.
      Hope this helps.
      All the best

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