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.
115 K 4.7/5 (33 reviews)
Grade this recipe:
Keywords:
Last modified on: May 29th 2013
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 ml cream cheese
  • 5 herbs of your choice herbs of your choice
  • 6 salt salt
  • 7 pepper pepper

Change these quantities to make:
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
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
After marinating, drain the beetroot.

Stage 3 - 10 min.
Beetroot and cream cheese verrines
Mix 200 ml 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
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
Add a layer of beetroot on top.

Stage 6 - 20 min.
Beetroot and cream cheese verrines
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 Change to a man
Possible allergens in this recipe: Nuts, Milk
How much will it cost?
  • For 6 glasses : 4.65 €

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)
Other recipes you may also like
Guacamole
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
November 26th 2011303 K4.1 1 hour 25 min.
You should not add raisins to recipes dry
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.
February 21th 2011268 K4.1 40 min.
Blackcurrant coulis
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
February 21th 2011454 K 23.5 25 min.
Mexican ceviche
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
October 13th 2010371 K 15 3 hours 9 min.
Panna cotta
Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.
February 21th 2011356 K4.3 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page