Pain aux noix et chutney de betterave rouge
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Ingrédients
pourPréparation
1
Pour la préparation du chutney, râper grossièrement la betterave rouge. Dans une casserole, faire bouillir la betterave, le vinaigre balsamique, le sucre de canne, l'anis étoilé, le cumin, la coriandre et le sel, puis laisser frémir pendant env. 15 minutes. Verser le chutney de betterave rouge dans un pot avec couvercle à visser et faire refroidir au réfrigérateur.
2
Griller les graines de tournesol à la poêle sans matière grasse. Tartiner les tranches de pain d'une fine couche de beurre. Garnir de chutney de betterave rouge froid. Couper le Saint Albray en six parts comme un gâteau, les couper en deux et les déposer sur le chutney. Saupoudrer de graines de tournesol et garnir de germes de betterave rouge.