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Beetroot and cream cheese verrines
Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.
127 K 4.7/5 (33 reviews)567553
Last 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.
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.
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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 14 g RDI=22 % | 13 g RDI=5 % | 0 g | 112 kcal RDI=6 % | 470 kJ RDI=6 % |
| Per glass | 14 g RDI=22 % | 13 g RDI=5 % | 0 g | 110 kcal RDI=6 % | 462 kJ RDI=6 % |
| Whole recipe | 84 g RDI=130 % | 79 g RDI=30 % | 0 g | 662 kcal RDI=33 % | 2,772 kJ RDI=33 % |
How much will it cost?
For 6 glasses
4.65 €
Per Beetroot and cream cheese verrines
0.80 €
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
Walnut oil
Lemon juice
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Raw beetroot
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