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
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Servings For 6 persons
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Level Débutant
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Energy ≈ 50 kcal / serving
Ingredients
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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
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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.
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.
Ingredients
- Beetroots : 250 grams
- Sheep milk cheese (Diced) : 60 grams
- Liquid soy cream : 1 tablespoon
Preparation steps
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Place the chopped beet in a blender.
Here we're using beets that have already been cooked and peeled, to reduce preparation time. -
Add cheese cubes.
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Finally, add the soy.
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Blend until no beetroot pieces remain.
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Serve chilled, with a stick of rosemary breadstick, for example.
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