This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Beetroot and cream cheese verrines
Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.
126 K 4.7/5 (33 reviews)
2 hours 50 min.
Easy
4.65 €
6 glasses
7 IngredientsLast modified on: May 29th 2013
1 raw beetroot
3 tablespoons walnut oil
3 tablespoons lemon juice
200 g cream cheese
herbs of your choice
Times for this recipe
Preparation: 50 min.
Resting: 2 hours
All in all: 2 hours 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 RDI=30 % | 80 RDI=7 % | 0 | 660 RDI=30 % | 2,770 RDI: 30 % |
| Per 100 g | 10 RDI=6 % | 10 RDI=1 % | 0 | 110 RDI=6 % | 470 RDI: 6 % |
| Per glass | 10 RDI=5 % | 10 RDI=1 % | 0 | 110 RDI=6 % | 460 RDI: 6 % |
How much will it cost?
- For 6 glasses : 4.65 €
Change currency:
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: Baker's chicken and potato tart, Avocado and smoked salmon terrine , Surf and turf club sandwich, Avocado with gravlax, Summery cheese on toast, ... See them all 15
Lemon juice
Like these other recipes: Cauliflower and avocado rémoulade, Thin summer tart "à la grecque", Nanou's apple and almond cake, Tomato ladybirds, Baked sea bass fillet with lemon and tarragon, ... See them all 71
Walnut oil
Like these other recipes: Endive and walnut salad, Poitevin twist, Poitevin twist, ... See them all 3
Raw beetroot
Like these other recipes: Beetroot and black radish salad, Sushi, Cubed salad, Raw beetroot salad, Raw beetroot mousse with walnuts, ... See them all 14
Other recipes you may also like
Bistro celery salad
A typical bistro-style salad with grated celery, mimosa eggs, diced cheese, croutons and grilled ham, tied together with a good remoulade sauce. December 3rd 202327 K 45 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011346 K 14 40 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch. February 21th 2011304 K4.7 55 min.
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top. February 21th 20111.13 M 14.4 1 hour 50 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold. September 7th 2018376 K5 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.