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Verrine: Beetroot cream and parmesan chips

Verrine: Beetroot cream and parmesan chips

Prep Time 10 mins
Cook Time 35 mins
Servings 8 verrines


  • 2 fresh beetroots
  • 100 gr grated parmesan cheese 1 cup or 3.57 oz.
  • 100 gr fresh cheese Cantadou or Boursin garlic and herbal style 0.4 cup or 3.57 oz.
  • 100 ml cream 0.4 cup or 3.3 oz.
  • thyme
  • pepper
  • salt


  • Wash beetroots. Cut the tops leaving 10 cm. Place in your autocooker without peeling with 1/2 teaspoon of salt. Cook during 30 minutes.
  • Preheat your oven to 200°C (400°F). Place a greaseproof paper on a baking tray. Place 8 teaspoons of parmesan on the baking tray. Spread some pepper and thyme on top. Bake for 5 minutes. Remove from the oven and leave to cool on the backing tray. When chips are cold, remove carefully with a spatula.
  • Peel and dice beetroots. Set one diced beetroot aside. Mix in an electric mixer the other beetroot with fresh cheese, cream, a bit of salt and pepper to obtain a colorful beetroot cream.
  • In each verrine add first a layer of diced beetroot then a layer of beetroot cream. Place in your fridge. When serving, add one chips on top of each verrine.