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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.
118 K 4.7/5 (33 reviews)
2 hours 50 min.
Easy
18 glasses
7 IngredientsLast modified on: May 29th 2013
3 raw beetroots
9 tablespoons walnut oil
9 tablespoons lemon juice
1 lb + 5.1 oz 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 3 raw beetroots, slice thinly, then cut into sticks and finally into small dice (or use a food processor to do this quickly).
Put into a bowl: 9 tablespoons walnut oil, 9 tablespoons lemon juice, salt and pepper and leave to marinate for about 2 hours.
Put into a bowl: 9 tablespoons walnut oil, 9 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 1 lb + 5.1 oz 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 | 250 RDI=100 % | 240 RDI=20 % | 2 RDI=0 % | 1,990 RDI=100 % | 8,320 RDI: 100 % |
| 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 18 glasses : 13.85 €
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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
Like these other recipes: Crunchy verrines, Cheese and tomato tart, Avocado "tarte fine", Red endive appetizers, Avocado with gravlax, ... See them all 15
Lemon juice
Like these other recipes: Red mullet fillets in a quick marinade, Stuffed mushrooms au gratin, Broccoli salad with chervil-lemon mayonnaise, Rémoulette dressing, Marinated tuna and cabbage, ... See them all 70
Walnut oil
Like these other recipes: Poitevin twist, Poitevin twist, Endive and walnut salad, ... See them all 3
Raw beetroot
Like these other recipes: Cubed salad, Red mixed pickle, Crunchy spring salad, Beetroot salad with cashew nuts, Raw beetroot mousse with walnuts, ... See them all 14
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