Beetroot in verrine

Recipe: beetroot in a glass

Beetroot recipe in verrine, another verrine recipe, normal it smells of spring. Savory verrines recipes for a change, I sweetened my beets with mascarpone. Lightly flavored with apple cider vinegar, I left whole beets for the first floor, just with a little oil and salt and pepper. The salty verrines remain my favorite, they allow us to play with fish, vegetables, meats, you will like my beetroot in a verrine.

Recipe ingredients

  • Recipe Beetroot in a glass for 4 people
  • 3 cooked beets
  • 2 cloves garlic
  • 3 sprigs of parsley
  • 2 teaspoons of olive oil
  • 2 teaspoons of apple cider vinegar


  1. Peel the garlic.
  2. Remove the leaves from the parsley.
  3. Mix the parsley and garlic.
  4. Add the 2 peeled beets, then mix again.
  5. Pour in the oil and vinegar, then mix again.
  6. Season with salt and pepper, then mix again.
  7. Pour 3 tablespoons per verrine.
  8. Tamp down by tapping the verrines on a tea towel.
  9. Mix the last beetroot with 1 teaspoon of vinegar.
  10. Salt and pepper.
  11. Add 2 tablespoons of mascarpone and mix with the beetroot.
  12. Pour the mascarpone repair over the beet in the verrine.
  13. Shake the verrines lightly to even out.
  14. Place a dab of mascarpone in each verrine over the mascarpone sauce.

Preparation time: 20 minutes
Cooking time: 0 minutes
Number of people: 4
4 star rating: 1 review

What wine to drink with: Beetroot in a glass

My favorite wine for this recipe: Bourgueil rouge Cépage Cabernet franc; Cabernet Sauvignon
Temperature between 15 ° and 16 °

Parsley Parsley and garlic Mix the beets Mix fine Fill the verrines Zoom 3 glasses

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