Chipmunks with herbs and beet caviar

In a glass appetizer or starter, treat yourself with these delicious Swiss herbs and beet caviar.

Ingredients for 4 people

  • 100 g chews
  • 1 beet baked
  • 15 cl’walnut oil
  • Juice of 1 lemon
  • ½ stick
  • 1 tsp. Tablespoons’truffle oil
  • 1 tsp. tablespoons sherry vinegar
  • 10 g of mustard in’old
  • 1 tsp. Tablespoons’oil’peanut
  • 4 chipmunks
  • 1 tsp. Coffee d’chopped tarragon
  • 1 tsp. chopped chervil coffee
  • 1 tsp. chopped chives coffee
  • 1 tsp. Coffee chopped parsley
  • Tabasco
  • Salt and freshly ground pepper

Chipmunks with herbs and beet caviar, lamb's lettuce salad

Preheat oven to 130 ° C (th.4 / 5).

  1. Clean chews.

In a robot,

  1. Mix the cooked and peeled beets.
  2. Stir 5 cl’walnut oil and lemon juice. Salt and pepper.
  1. Cut the baguette into thin slices. Brush with croutons’truffle oil and 5 cl’walnut oil.
  2. Brown in the oven 10 minutes.

In a bowl,

  1. Whisk the vinegar, mustard, salt and pepper.
  2. Stir’remaining walnut oil and’oil’peanuts. Season chews with this dressing.
  • Mix the chipmunks with the chopped herbs. Add salt and pepper, add a drop of Tabasco.
  • Dresser filling of glasses’First small Swiss Herbal and beet caviar.
  • Present glasses accompanied by the lamb's lettuce and croutons.


Saint Nicolas de Bourgueil.


The nutritional benefits of herbs are often under-estimated due to their low quantity consumption.

However, apart from’tastes and smells bring the dishes, most are very rich in antioxidants and contribute to the proper functioning

Recipe: A. Beauvais, Photo: F. Hamel