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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.
120 K 4.7/5 (33 reviews)
Grade this recipe:
duree2 hours 50 min. difficultéEasy prix4.65 € pour combien3 glasses ingredients7 Ingredients
Keywords:
Last modified on: May 29th 2013
For this recipe: I want to make it (550×) I made it (535×) Comment Send to a friend Ask me a question Follow Printable Diaporama VidéoUser-friendly URL
For 3 glasses, you will need:
  • 1 raw beetroot ½ raw beetroot
  • 2 walnut oil 1.5 tablespoon walnut oil
  • 3 lemon juice 1.5 tablespoon lemon juice
  • 4 cream cheese 100 g cream cheese
  • 5 herbs of your choice herbs of your choice
  • 6 salt salt
  • 7 pepper pepper
  • Total weight: 295 grams
Change these quantities to make:
2 glasses3 glasses6 glasses12 glasses18 glasses
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 ½ 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: 1.5 tablespoon walnut oil, 1.5 tablespoon 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 100 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 recipe40 RDI=20 %40 RDI=4 %0330 RDI=20 %1,390 RDI: 20 %
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 Change to a man
Possible allergens in this recipe: Nuts, milk
How much will it cost?
  • For 3 glasses : 2.35 €

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
Cream cheese

Like these other recipes: Baker's chicken and potato tart, Avocado "tarte fine", Crunchy verrines, Chicken and avocado bagels, Avocado with gravlax, ... See them all 15

Walnut oil
Walnut oil

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

Lemon juice
Lemon juice

Like these other recipes: Corn salad with croutons, Rémoulette dressing, Chocolate mousse, Marinated tuna and cabbage, Mackerel rillettes, ... See them all 71

Raw beetroot
Raw beetroot

Like these other recipes: Red mixed pickle, Beetroot salad with cashew nuts, Beetroot and fried chicken salad, Raw beetroot salad, Beetroot and black radish salad, ... See them all 14

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