Beet roses with blue cheese and prosciutto: A culinary showstopper

To prepare an elegant appetiser, all you need is a little creativity. Beet roses with pear, blue cheese, and prosciutto ham will delight not only with their appearance but also with their taste.

The combination of sweet beets, spicy Roquefort cheese, and salty prosciutto creates a simply perfect composition. It can be confidently said that even a professional chef would not be ashamed of this appetiser. Sometimes it's worth discovering something completely new in the kitchen and serving your loved ones a dish that will immediately elicit exclamations of delight. Apparently, even a picky mother-in-law will have to compliment beet roses, so it's definitely worth trying this recipe.

These roses work great for family gatherings, parties with friends, or simply enhancing dinner. Although the dish looks very impressive, its preparation is not complicated. Most of the time is spent baking the beets; the rest is a matter of a few minutes.

Ingredients:

• 2 medium red beets,
• 2 tablespoons olive oil,
• salt to taste,
• 2 teaspoons Herbes de Provence,
• 30 grams walnuts,
• 15 grams almonds,
• 10 sunflower seeds,
• 1 small pear,
• 85 grams Roquefort cheese,
• 30 grams heavy cream (30% fat),
• 2 tablespoons chopped parsley,
• 4 slices prosciutto ham,
• 20 grams sprouts.

Directions:

Step 1. Place the beets on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and Herbes de Provence. Wrap in parchment paper and then in aluminium foil. Place in an oven preheated to 200°C for about 20 minutes. Check with a toothpick if they are soft and set aside to cool.

Step 2. On a cutting board, chop the walnuts, almonds, and sunflower seeds. Grate the pear.

Step 3. Break the cheese into smaller pieces and transfer to a bowl or deep plate. Add the heavy cream and mash with a fork. Add the grated pear, chopped nuts, and parsley and mix.

Step 4. Peel the cooked beets and slice them using a mandoline or cut them into slices. Arrange them so they overlap, creating a long row. Spread the prepared mixture over.

Step 5. Roll everything up to form a rose shape.

Step 6. Spread the sprouts on a plate. Place the beet rose in the middle and wrap it with prosciutto. Sprinkle with sunflower seeds and it's ready. Enjoy!