Directions
Verrine of Red Beet and Cream Cheese Total time: 15 minutes Ingredients: 7oz (210gr) cooked red beets (beetroot) 3.5 oz (100gr) cream cheese 1 tbs Balsamic vinegar 2 tbs good olive oil 1/4 tsp celery salt 1/4 tsp lemon pepper To garnish: 2oz (60gr) cream cheese a few chives, snipped Instructions: Put all ingredients, except garnish, in a food processor Purée until smooth. Spoon into 6 verrine Stir remaining cream cheese to soften, then top each verrine with a dab. Top with chives and serve or chill for later.
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