Preparation
Remove a few lemon peels and set them aside.
Squeeze the juice of half a lemon.
Chop the chives and mix with the fromage frais, lemon juice, zest, salt and pepper.
Peel the beetroot and cut it into thin slices.
Top your crispy pumpkin seeds with a generous layer of the cream cheese mixture, then arrange the Chiogga beetroot slices.
Add a few sunflower shoots and serve immediately.
With Sigdal, dare healthy excess!
