What I love about this apéro hors d'oeuvre is that it is so easy to put together and the flavours blend so well together and it just blows peoples' minds. I made this for New Year's Eve party in our home in Normandie this year and everyone devoured these. Compliments given mid bite!
The secret is the fromage blanc mixed with herbs and a dash of vinegar to offset the sweetness of the beet. In America, fromage blanc (a sort of yoghurty-smooth cottage cheese) can be replaced with sour cream or greek yoghurt.
(serves up to 10 as hors d'oeuvres)
5-6 beets, boiled and cut into squares
20 quail eggs, boiled and peeled
Fromage blanc (or greek yoghurt or sour cream)
2 tablespoons herbs such as chives, thyme, and rosemary
2 teaspoons white balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Boil the beets in a large saucepan of water and a teaspoon of salt until the beets are tender and can be pierced with a knife. Blanche under cold water and remove skin. Cut the beets into small squares.
Fill a medium saucepan with water, bring to a boil and add quail eggs. Boil for two minutes. Remove from heat and submerge in cold water. Peel and slice each egg in half.
In a mixing bowl, combine fromage blanc with the herbs, white balsamic vinegar, salt and pepper.
On top of each beet cube, add a teaspoon of the fromage blanc mixture and top with half a quail egg. Finish with salt and pepper and a garnish of herbs.