Verrine beetroot - goat's cheese - olives

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Verrine beetroot - goat's cheese - olives

Verrine beetroot - goat's cheese - olives






Ingredients
Number of persons
-
4
+

500 g cooked beetroot (about 3)

Fresh cream

1 pitted olive

1 fresh goat

Pepper

Salt




Preparation
TOTAL TIME: 15 MIN
Preparation time: 15 min
Step 1
Cut the red beets into large pieces and mix them with 1 tablespoon of fresh cream, salt and pepper.
Step 2
Cut the olive into 4 slices.
Step 3
Make 4 small goat balls with 1 melon ball spoon (or 2 teaspoons).
Step 4
Put in verrines in the following order:
Step Five.
- beetroot soup
Step 6
- a goat's cheese ball (which will sink into the soup), and
Step 7
- an olive slice
I add my grain of salt


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