Beet verrines with goat cheese, pistachios and honey

 Cooking 0 minutes
 Preparation 20 minutes
 4 servings


  • 1 package (284 g) Champêtre diced yellow beets
  • 15 ml (1 tbsp.) each: olive oil, fresh lemon juice
  • Salt and pepper to taste
  • 105 ml (7 tbsp.) Soft goat cheese
  • 20 ml (4 tsp.) Pistachios or other nuts
  • 10 ml (2 tsp) fresh thyme
  • Honey, to taste


  1. Drain the beets, reserving the cooking liquid. Place the beets in the blender bowl, then add the oil, lemon juice and 15 ml of cooking liquid. Reduce to a smooth puree. If necessary, add cooking liquid or water.
  2. Distribute 2/3 of the beetroot mixture in the bottom of 4 verrines with a capacity of 80 ml each, then set aside.
  3. Add 45 ml of goat cheese to the remaining puree and mix again. Make a second level in the verrines.
  4. Add 15 ml of goat cheese to each verrine. Divide the nuts and thyme, then add the honey before serving.

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