Beetroot and cream cheese verrines


Beetroot and cream cheese verrines
Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.
86K 31 4.7
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Last modified on: May 29th 2013

Keywords for this recipe:GlassBeetrootMarinatedLemonCream cheeseHerbs
For 6 glasses, you will need:
  • 0 raw beetroot 1 raw beetroot
  • 1 walnut oil 3 tablespoons walnut oil
  • 2 lemon juice 3 tablespoons lemon juice
  • 3 cream cheese 200 g cream cheese
  • 4 herbs of your choice herbs of your choice
  • 5 salt salt
  • 6 pepper pepper
  • Total weight: 590 grams

Change these quantities to make: 2 glasses 3 glasses 6 glasses 12 glasses 18 glasses
How long does it take?
Time required for this recipe:
PreparationRestingStart to finish
46 min.2 hours2 hours 46 min.
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Step by step recipe


Stage 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.

Stage 2 - 2 hours
Beetroot and cream cheese verrines : Photo of step #2
After marinating, drain the beetroot.

Stage 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.

Stage 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.

Stage 5 - 3 min.
Beetroot and cream cheese verrines : Photo of step #5
Add a layer of beetroot on top.

Stage 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.
Keeping
A few days in the fridge, coved with food film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
662 Kcal or 2,772 Kj84 gr79 gr1 gr
33 %32 %7 %<1 %
Per 100 g
Energetic valueProteins CarbohydratesFats
112 Kcal or 469 Kj14 gr13 gr< 1 gr
6 %6 %1 %<1 %
Per glass
Energetic valueProteins CarbohydratesFats
110 Kcal or 461 Kj14 gr13 gr< 1 gr
6 %5 %1 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 6 glasses : 4.61 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Cream cheeseCream cheese: You can check-out other recipes which use it, like for example: Avocado and smoked salmon terrine , Red endive appetizers, Gravlax, Avocado "tarte fine", Tomato and cream cheese terrine, ... All
Lemon juiceLemon juice: You can check-out other recipes which use it, like for example: Macarons (the original French macaroons) , Greek salad, Sautéed pork with mushrooms in a cream sauce., Salmon and leek fondue tart, Exotic fruit tart, ... All
Walnut oilWalnut oil: You can check-out other recipes which use it, like for example: Poitevin twist, Poitevin twist, Endive and walnut salad, ... All
Raw beetrootRaw beetroot: You can check-out other recipes which use it, like for example: Beetroot salad with cashew nuts, Polish-style beetroot salad, Red mixed pickle, Beetroot and fried chicken salad, Raw beetroot mousse with walnuts, ... All
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