• 30 min
• 10 serving

Ingredients

For the batter:
- 250 ml water
- 1 peeled beetroot
- 500 g sweet tapioca starch
- Salt
For the filling:
- Andorinha Vintage Extra Virgin Olive Oil
- Grated goat cheese
- Honey
- Orange zest
- Pennyroyal

METHOD

Beat the beets with water and a generous pinch of salt in a blender and strain.
With 300 ml of this liquid, hydrate the tapioca starch until it is completely homogeneous.
Sieve it onto a hot frying pan until you have a thin and perfectly leveled tapioca pancake.
Add the toppings and serve immediately.
Suggestion:
If the dough gets crumbly after cooking, add a little more water;)
The tapioca pancakes turn out beautiful and they can be even more nutritious if hydrated with vegetable juices, including carrots, kale and beets.
Here, we top it off with a generous drizzle of Andorinha Selection Extra Virgin Olive Oil, which rounds off all flavors and adds an unusual touch to this recipe.