Verrine: Beetroot cream and parmesan chips!
Recipe type: Appetizer
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 8 verrines
  • 2 fresh beetroots
  • 100 gr. of grated parmesan cheese (1 cup or 3.57 oz.)
  • 100 gr. of fresh cheese Cantadou or Boursin garlic and herbal style (0.4 cup or 3.57 oz.)
  • 100 ml. of cream (0.4 cup or 3.3 oz.)
  • thyme
  • pepper
  • salt
  1. Wash beetroots. Cut the tops leaving 10 cm. Place in your autocooker without peeling with ½ teaspoon of salt. Cook during 30 minutes.
  2. 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.
  3. 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.
  4. 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.
Recipe by a French girl cuisine | French cooking blog at