Beetroot and cream cheese verrines
Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.
105K 4.7/5 based on 33 reviews
Last modified on: May 29th 2013
Keywords for this recipe:
1 raw beetroot
3 tablespoons walnut oil
3 tablespoons lemon juice
200 g cream cheese
herbs of your choice
Times for this recipe
Preparation: 46 min.
Resting: 2 hours
All in all: 2 hours 46 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - 10 min.
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.
Put into a bowl: 3 tablespoons walnut oil, 3 tablespoons lemon juice, salt and pepper and leave to marinate for about 2 hours.
Stage 2 - 2 hours
After marinating, drain the beetroot.
Stage 3 - 10 min.
Mix 200 g cream cheese in a bowl with your choice of herbs chopped finely (shown here: chives, coriander and parsley), salt and pepper.
Stage 4 - 3 min.
Begin filling the verrines: put a layer of cheese with herbs in the bottom of each glass.
Stage 5 - 3 min.
Add a layer of beetroot on top.
Stage 6 - 20 min.
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.
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.
Keeping: A few days in the fridge, coved with food film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 30 % | 80 7 % | 0 | 660 30 % | 2,770 30 % |
| Per 100 g | 10 6 % | 10 1 % | 0 | 110 6 % | 470 6 % |
| Per glass | 10 5 % | 10 1 % | 0 | 110 6 % | 460 6 % |
How much will it cost?
- For 6 glasses : 4.61 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cream cheese
Like these other recipes: Red endive appetizers, Like a Boursin with garlic and herbs, Tomato and cream cheese terrine, Avocado with gravlax, Chicken and avocado bagels, ... See them all 15
Walnut oil
Like these other recipes: Poitevin twist, Endive and walnut salad, Poitevin twist, ... See them all 3
Lemon juice
Like these other recipes: Simple mushroom salad with thyme and lemon, 3 ways, Hollandaise sauce, Nanou's apple and almond cake, Souda salad, Lebanese Tabbouleh, ... See them all 69
Raw beetroot
Like these other recipes: Green and red salad with sardines and eggs mimosa, Polish-style beetroot salad, Crunchy spring salad, Raw beetroot mousse with walnuts, Vegetable tartare, ... See them all 14
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