Roasted beetroot and goat cheese verrines with chives, cream cheese, and roasted hazelnut
Is there a better occasion for verrines than Christmas? I don’t think so! I love serving verrines as an appetiser. Not only do they look really festive but you can get so creative with them as well! These roasted beetroot and goat cheese verrines with chives, cream cheese and roasted hazelnut are also really easy to make. You can buy cooked beetroot and roast them, or buy them raw, boil them yourself and then roast them. The goat cheese dollop doesn’t require anything but a food processor, and the roasted hazelnuts only take a few minutes to make.
You can prepare each element in advance so that you only need to fill the glasses on the spot. Not a fan of cream cheese? You can also use mascarpone or heavy cream or only use spreadable goat cheese. The spreadable version contains more water which means that once you mix it it’ll get smoother already, whereas the log I used was very thick.
If you don’t know what to do with any leftover beetroot you might have, then check out the following recipes:
- Beetroot soup
- Beetroot hummus with za’atar
- Beetroot juice with apples and carrots
- Beetroot mousse with smoked trout and green apple
The finishing touch on these roasted beetroot and goat cheese verrines? Some fresh basil!
|1 cooked beetroot|
|125g goat cheese log without rind|
|10g fresh chives|
|50g Philadelphia cream cheese|