Cream Cheese and Beetroot Stack with Beetroot Salsa

Written by James Tanner from Ready Steady Cook on Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0

Ingredients

For the cream cheese and beetroot stack
250g/9oz cream cheese
½ lemon, juice only
1 tbsp finely chopped red onion
25g/1oz dill, finely chopped
salt and freshly ground black pepper
2 cooked beetroots sliced into five ½cm-thick rounds

For the beetroot salsa

½ lemon, juice only
1 tbsp olive oil
1 cooked beetroot, finely chopped
1 tbsp red onion, finely chopped
1 tbsp finely chopped fresh chervil
1 tbsp finely chopped dill
salt and freshly ground black pepper

Cooking Instructions

  1. To make the cream cheese and beetroot stack, place the cream cheese, lemon juice, red onion, dill and salt and freshly ground black pepper into a large bowl and mix together well.
  2. Place 1 beetroot round in the centre of a plate, place 2 tbsp of the cream cheese mixture on top, then place another beetroot round on top.
  3. Repeat this layering process three more times to create a stack.
  4. To make the salsa, place the lemon juice and olive oil into a bowl and whisk together. Add the beetroot, onion and herbs, season, to taste with salt and freshly ground black pepper and mix together.
  5. To serve, spoon the salsa around the stack.

About the author
James Tanner from Ready Steady Cook

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