Shiogga beet canapés

Ingrédients

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

Préparation

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!