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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.

76,2114.8/5 for 30 ratings

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Last modified on: May 29^th 2013

For 18 glasses, you will need:

1 3 raws beetroot
2 9 tablespoons walnut oil
3 9 tablespoons lemon juice
4 600 g cream cheese
5 herbs of your choice
6 salt
7 pepper
Total weight: 1,770 grams

Change those ingredients for: 2 glasses 3 glasses 6 glasses 12 glasses 18 glasses

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Start to finish
46 min.	2 hours	2 hours 46 min.

Keeping: A few days in the fridge, coved with food film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 10 min.

Beetroot and cream cheese verrines : Photo of step #1

Peel 3 raws 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: 9 tablespoons walnut oil, 9 tablespoons lemon juice, salt and pepper and leave to marinate for about 2 hours.

Stage 2 - 2 hours

Beetroot and cream cheese verrines : Photo of step #2

After marinating, drain the beetroot.

Stage 3 - 10 min.

Beetroot and cream cheese verrines : Photo of step #3

Mix 600 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 : Photo of step #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 : Photo of step #5

Add a layer of beetroot on top.

Stage 6 - 20 min.

Beetroot and cream cheese verrines : Photo of step #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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,986 Kcal or 8,315 Kj	253 gr	237 gr	2 gr
99 %	97 %	22 %	<1 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
112 Kcal or 469 Kj	14 gr	13 gr	< 1 gr
6 %	6 %	1 %	<1 %

Per glass
Energetic value	Proteins	Carbohydrates	Fats
110 Kcal or 461 Kj	14 gr	13 gr	< 1 gr
6 %	5 %	1 %	<1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 18 glasses : 13.82 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Cream cheese: You can check-out other recipes which use it, like for example: Baker's chicken and potato tart, Crunchy verrines, Gravlax, Tomato and cream cheese terrine, Spinach and cashew brik rolls, ... All
	Walnut oil: You can check-out other recipes which use it, like for example: Endive and walnut salad, Poitevin twist, Poitevin twist, ... All
	Lemon juice: You can check-out other recipes which use it, like for example: Red mullet fillets in a quick marinade, Peach and verbena feuilleté, Stuffed mushrooms au gratin, Cauliflower tabouleh, Rémoulette dressing, ... All
	Raw beetroot: You can check-out other recipes which use it, like for example: Sushi, Bistro-style beetroot salad, Beetroot salad with cashew nuts, Vegetable tartare, Creamy Winter Vegetable Soup, ... All

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