Las Terceras semi-cured Artisan manchego Cheese PDO with Crispy Coral-Beet

INGREDIENTS

• Las Terceras semi-cured Artisan manchego Cheese PDO
• 150 ml of water
• 100 ml oil
• 3 beets
• 30 gr sifted flour

PREPARATION

Peel and cut the raw beet into small pieces, cook it and crush it together with the cooking water. Then we strain it and reserve the result.

In a bowl, mix the strained beet, the oil and the flour well, and let it rest for 5 minutes.

In a non-stick pan over high heat, add a few tablespoons of the mixture (as we would make the crepes). We let it until the water evaporates, so small holes will appear forming a coral apperance. Remove carefully with the help of a toothpick and place on absorbent paper. We repeat the operation until the mixture is finished.

Serve the corals with wedges of Las Terceras semi-cured Artisan manchego Cheese PDO.