Instructions

For the beetroot salad

Put all the ingredients in a bowl, stir, and leave in the fridge for two hours to stand.

For the millefeuille leaves, spread a little butter on the tortillas on both sides and put them in a pan.

Sprinkle with salt and pepper and thyme and bake at 160 degrees until golden.

For beetroot salad millefeuille with roquefort and walnut

Put a tortilla on a plate, top with beetroot salad, then again tortillas, and so on until the tortillas are finished and close with beetroot salad.