Description
Very refined, delicate, stylish and interesting appetizer from chef Michael Kuklenko. Indeed, the snack I was struck by its simplicity and elegance! On the festive table it was a blast! Good for both children and their parents.
Ingredients
-
Figure
20 g
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Beets
60 g
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Avocado
20 g
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Walnuts
5 g
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Dill
2 piece
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Pesto
10 ml
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Salt
-
Balsamic
5 ml
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Olive oil
9 ml
Cooking
Rice add water, bring to boil and on low heat cook for 35 minutes. Cool.
Walnuts coarsely chopped, avocado, cut into small cubes, chop the dill.
Combine rice, walnuts, avocado, fennel, and pesto.
Beets cut into very thin slices (preferably with a slicer) and then molds to cut circles. I have, unfortunately, a slicer, so had to be very sharp and big knife. Not to say that perfectly, but more or less happened.
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