11
January
2010
Beetroot Cream
Difficulty: 
Preparation time: 
50min.
This recipe is adapted from a book of verrine recipes. A “verrine” is a typically French confection that consists in layering different ingredients in a small glass (such as a shot glass) and that is usually consumed as a snack or appetizer. Verrines usually look great because you tend to create layers very different colors and textures. It has volume and it’s tasty if you know which ingredients work well with each others. I think that it’s an art that is difficult to master because you need to think about too many details and you have to be extra careful when pouring everything in the glass. But the result is usually worth it. Anyway, this beetroot cream was probably one of the easiest recipe of verrine and it was quite good too!
Ingredients
- 750g of cooked beetroots
- 2 garlic cloves
- 1 lemon
- 1 tablespoon of parsley
- 3 Greek yogurts
- a hint of cumin
- a hint of cinnamon
- 2 tablespoons of olive oil
- salt and pepper
Instructions
- Wash, peel and and chop the beetroots.
- In a bowl, add the garlic, the beetroots, the parsley, the yogurts and the lemon. Mix with a hand blender.
- Season with salt, pepper, cumin and cinnamon.
- Pour in a glass and add some slices of beetroot and leaves of parsley for the decoration.
You can also add some sesame seeds in the end! Enjoy it!
(1 votes, average: 5.00 out of 5)
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