Beetroot and cream cheese verrines

A recipe from cooking-ez.com
100K4.7 May 29th 2013
Beetroot and cream cheese verrines
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For 6 glasses, you will need:

Times:

PreparationRestingStart to finish
46 min.2 hours2 hours 46 min.

Step by step recipe

1Peel 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.
Beetroot and cream cheese verrines : etape 25
2After marinating, drain the beetroot.Beetroot and cream cheese verrines : etape 25
3Mix 200 g cream cheese in a bowl with your choice of herbs chopped finely (shown here: chives, coriander and parsley), salt and pepper.Beetroot and cream cheese verrines : etape 25
4Begin filling the verrines: put a layer of cheese with herbs in the bottom of each glass.Beetroot and cream cheese verrines : etape 25
5Add a layer of beetroot on top.Beetroot and cream cheese verrines : etape 25
6Then 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.
Beetroot and cream cheese verrines : etape 25

Remarks

For the decoration, you can scatter a few chopped walnuts over the top instead of the diced beetroot.
View this recipe : https://cooking-ez.com/entrees/recipe-beetroot-cream-cheese-verrines.php
March 29th 2024.
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