Share to Facebook Share to Linkedin Share to email
Canape Betteraves Bedouin

Shiogga beet canapés


  • 1 shiogga beet
  • ¼ cup white balsamic vinegar
  • ¼ cup of water
  • ± 75 g sugar
  • 1 fresh basilic leaf per canape


  1. Use a mandolin to slice thin
  2. Mix the water, vinegar and a little sugar. Marinate the beet slices for about 20 minutes, until they soften and absorb the taste then drain
  3. Line the beet with the basilic leaf, use a toothpick to curve and hold together
  4. Garnish with Labneh. Add some caviar and fresh thyme to taste!


Bon appetit!

Le Fougasse

Le Fougasse – (450) 743-7203 –