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Beet, goat cheese, aragula and fresh herb verrines
Preparation
15 min
Cooking time
2 h 30 min
Servings
4 to 6
Ingredients
- 3 medium beets
- 10 ml (2 teaspoons) olive oil
- 2 cloves of garlic, peeled
- 1 or 2 sprigs of fresh thyme
- 250 ml (1 cup) unripened goat cheese, softened
- 60 ml (1/4 cup) 35% cream mg
- 15 ml (1 tbsp) chives, chopped
- 15 ml (1 tbsp) fresh chervil, chopped
- 15 ml (1 tbsp) grape seed oil
- 15 ml (1 tbsp) white vinegar
- Salt and freshly ground black pepper
- A few arugula leaves
Preparation
- Preheat the oven to 200 °C (400 °F).
- Using a very sharp knife, make a few very thin slices of one of the beets (as many slices as there are guests).
- Set aside.
- On a sheet of aluminum foil, place the beets and coat them with olive oil.
- Add the garlic cloves and thyme twigs. Wrap everything up and put in the oven.
- Bake for 1 hour to 1 hour 30 minutes or until the tip of a knife easily penetrates the flesh of the beets.
- Let cool.
- Reduce the oven to 95 °C (200 °F).
- In a bowl, combine the goat cheese, cream, chives and chervil.
- Mix well and set aside.
- On a baking sheet, place the thin slices of beet.
- Dry in the oven for about 1 hour to obtain chips.
- Meanwhile, peel the beets and cut them into 1 cm (3/8 inch) dice.
- In a bowl, combine the diced beets, grape seed oil and vinegar.
- Salt and pepper.
- Mix and set aside.
- Using a teaspoon, place the beet mixture at the bottom of the verrines.
- Using a decorating bag, distribute the goat cheese with herbs over the beets.
- Top with a beet chip and few arugula leaves.
- Serve as a starter or with a cocktail.