|Preparation||Resting||Start to finish|
|46 min.||2 hours||2 hours 46 min.|
|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||After marinating, drain the beetroot.||2 hours|
|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.||10 min.|
|4||Begin filling the verrines: put a layer of cheese with herbs in the bottom of each glass.||3 min.|
|5||Add a layer of beetroot on top.||3 min.|
|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.
For 6 glasses : 4.61 €
|Cream cheese: You can check-out other recipes which use it, like for example: Avocado with gravlax, Summery cheese on toast, Tomato and cream cheese terrine, Like a Boursin with garlic and herbs, Crunchy verrines, ... [All]|
|Walnut oil: You can check-out other recipes which use it, like for example: Endive and walnut salad, ... [All]|
|Lemon juice: You can check-out other recipes which use it, like for example: Corn salad with croutons, Nanou's tuna tart, Tender tuna, Baked potoatoes with herb butter or cream , Tomato pesto, ... [All]|
|Raw beetroot: You can check-out other recipes which use it, like for example: Cubed salad, Raw beetroot salad, Creamy Winter Vegetable Soup, Beetroot salad with cashew nuts, Vegetable tartare, ... [All]|
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