Beetroot and cream cheese verrines

A recipe from cooking-ez.com

For 6 glasses, you will need:

• 1 1 raw beetroot
• 2 3 tablespoons walnut oil
• 3 3 tablespoons lemon juice
• 4 200 g cream cheese
• 5 herbs of your choice
• 6 salt
• 7 pepper
• Total weight: 590 grams

Times:

Preparation	Resting	Start to finish
50 min.	2 hours	2 hours 50 min.

Step by step recipe

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.
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	Begin filling the verrines: put a layer of cheese with herbs in the bottom of each glass.
5	Add a layer of beetroot on top.
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.

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