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Beet, goat cheese, aragula and fresh herb verrines
Beet, goat cheese, aragula and fresh herb verrines

Beet, goat cheese, aragula and fresh herb verrines

Preparation 15 min
Cooking time 2 h 30 min
Servings 4 to 6


  • 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


  1. Preheat the oven to 200 °C (400 °F).
  2. Using a very sharp knife, make a few very thin slices of one of the beets (as many slices as there are guests).
  3. Set aside.
  4. On a sheet of aluminum foil, place the beets and coat them with olive oil.
  5. Add the garlic cloves and thyme twigs. Wrap everything up and put in the oven.
  6. Bake for 1 hour to 1 hour 30 minutes or until the tip of a knife easily penetrates the flesh of the beets.
  7. Let cool.
  8. Reduce the oven to 95 °C (200 °F).
  9. In a bowl, combine the goat cheese, cream, chives and chervil.
  10. Mix well and set aside.
  11. On a baking sheet, place the thin slices of beet.
  12. Dry in the oven for about 1 hour to obtain chips.
  13. Meanwhile, peel the beets and cut them into 1 cm (3/8 inch) dice.
  14. In a bowl, combine the diced beets, grape seed oil and vinegar.
  15. Salt and pepper.
  16. Mix and set aside.
  17. Using a teaspoon, place the beet mixture at the bottom of the verrines.
  18. Using a decorating bag, distribute the goat cheese with herbs over the beets.
  19. Top with a beet chip and few arugula leaves.
  20. Serve as a starter or with a cocktail.
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