Danablu Canapés with beets and balsamic glaze

15min 1 serving
  • 1 beetroot
  • 1 dl water
  • 1 dl balsamic vinegar
  • 2 tbsp. honey
  • 2 star anise

 

Danablu Canapés with beets and balsamic glaze

Preparation

Peel and cut the beetroot into thin slices (on the length). In a pan bring water, vinegar, honey and star anise to the boil. Add the beetroot and leave to rest for 10 minutes and drain.

Place the Castello® Danablu on the crackers with thin slices of beetroot. Drizzle with balsamic glaze and fresh ground pepper. Finish with fresh watercress.