Photo: Athina Food Studio

Beetroot and sheep milk cheese verrines

Discover the sophistication of our Beetroot and Sheep Cheese Verrine recipe. This elegant appetizer combines the earthy sweetness of beetroot with the creamy, tangy flavor of sheep cheese. Layered in a glass, it makes a visually stunning and deliciously balanced dish that’s perfect for starting off a special meal or a festive gathering.

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Preparation 10 min
Servings For 6 persons
Level Débutant

Recipes > Themes > Verrines > Beetroot and sheep milk cheese verrines

Ingredients

Beetroots : 250 grams
Sheep milk cheese (Diced) : 60 grams
Liquid soy cream : 1 tablespoon

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Note

There’s no need to add salt or pepper if you’re using diced cheese in oil.

If you don’t have a blender, a salad bowl and hand blender will do just fine.

Preparation steps

Step 1
Place the chopped beet in a blender.
Here we're using beets that have already been cooked and peeled, to reduce preparation time.
Step 2
Add cheese cubes.
Step 3
Finally, add the soy.
Step 4
Blend until no beetroot pieces remain.
Step 5
Serve chilled, with a stick of rosemary breadstick, for example.

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