Beetroot and cream cheese verrines

Step by step recipe:

  1. 10 min.Beetroot and cream cheese verrines : Photo of step #1
    Peel 1 raw beetroot, slice thinly, then cut into sticks and finally into small dice (or use a food processor to do this quickly).

    Put into a bowl: 3 tablespoons walnut oil, 3 tablespoons lemon juice, salt and pepper and leave to marinate for about 2 hours.
  2. 2 hoursBeetroot and cream cheese verrines : Photo of step #2
    After marinating, drain the beetroot.
  3. 10 min.Beetroot and cream cheese verrines : Photo of step #3
    Mix 200 g cream cheese in a bowl with your choice of herbs chopped finely (shown here: chives, coriander and parsley), salt and pepper.
  4. 3 min.Beetroot and cream cheese verrines : Photo of step #4
    Begin filling the verrines: put a layer of cheese with herbs in the bottom of each glass.
  5. 3 min.Beetroot and cream cheese verrines : Photo of step #5
    Add a layer of beetroot on top.
  6. 20 min.Beetroot and cream cheese verrines : Photo of step #6
    Then a second layer of cheese and decorate the top with a few pieces of beetroot.

    Fll all the verrines like this and refrigerate until serving.

Remarks:

For the decoration, you can scatter a few chopped walnuts over the top instead of the diced beetroot.

Source:

Home made.

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