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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.
124 K 4.7/5 (33 reviews)
Grade this recipe:
duree2 hours 50 min. difficultéEasy prix4.65 € pour combien6 glasses ingredients7 Ingredients
Keywords:
Last modified on: May 29th 2013
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For 6 glasses, you will need:
  • 1 raw beetroot 1 raw beetroot
  • 2 walnut oil 3 tablespoons walnut oil
  • 3 lemon juice 3 tablespoons lemon juice
  • 4 cream cheese 200 g cream cheese
  • 5 herbs of your choice herbs of your choice
  • 6 salt salt
  • 7 pepper pepper
  • Total weight: 590 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 50 min.
Resting: 2 hours
All in all: 2 hours 50 min.
When should you start or finish this recipe?
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.
Beetroot and cream cheese verrines : Stage 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 : Stage 2
After marinating, drain the beetroot.
Stage 3 - ⌛ 10 min.
Beetroot and cream cheese verrines : Stage 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 : Stage 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 : Stage 5
Add a layer of beetroot on top.
Stage 6 - ⌛ 20 min.
Beetroot and cream cheese verrines : Stage 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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe80 RDI=30 %80 RDI=7 %0660 RDI=30 %2,770 RDI: 30 %
Per 100 g10 RDI=6 %10 RDI=1 %0110 RDI=6 %470 RDI: 6 %
Per glass10 RDI=5 %10 RDI=1 %0110 RDI=6 %460 RDI: 6 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Nuts, milk
How much will it cost?
  • For 6 glasses : 4.65 €

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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
Cream cheese

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Walnut oil
Walnut oil

Like these other recipes: Endive and walnut salad, Poitevin twist, Poitevin twist, ... See them all 3

Lemon juice
Lemon juice

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Raw beetroot
Raw beetroot

Like these other recipes: Beetroot and fried chicken salad, Beetroot salad with cashew nuts, Red mixed pickle, Bistro-style beetroot salad, Green and red salad with sardines and eggs mimosa, ... See them all 14

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