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Beetroot Cream with Chavignol Goat Cheese

Recipe for approximately 250g of cream, serving 4 to 6 people.

Vegetarian Aperitif Public
Course: Appetizer
Preparation time: 20 minutes
Cooking time: 15 minutes
Rest time: 30 minutes
Energy: 130 kcal / serving

Instructions

  • 1.   Peel and finely chop the shallot.
    Cut the beetroot into small cubes.
  • 2.   Heat the olive oil in a pan and sauté the shallot for 2 minutes.
    Add the beetroot cubes and balsamic vinegar.
    Sprinkle with brown sugar and ginger. Season with salt and pepper.
    Mix and cook over low heat for 10 to 15 minutes, stirring occasionally.
    Remove from heat and let cool for 30 minutes.
  • 3.   Cut the Chavignol goat cheese into pieces in the blender bowl.
    Add the fresh cream and blend again until smooth.
    Taste and adjust the seasoning with salt and pepper.
  • 4.   Pour the spread into a bowl, add the sesame seeds and mix.
  • 5.   Refrigerate until ready to serve.
    The beetroot cream can be stored for 5 days in an airtight container in the refrigerator.

Notes & Suggestions

  • You can serve the beetroot cream on fresh toast or with seed crackers.

Ingredients for servings

  • 1 shallot
  • 200 g of cooked beetroot
  • 4 tablespoon of balsamic vinegar
  • 2 tablespoon of brown sugar
  • 2 pinch of ginger powder
  • 1 Chavignol goat cheese
  • 1 tablespoon of sour cream
  • 2 tablespoon of sesame seed
  • 1 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    130 kcal
    6 %
  • Fat
    6,98 g
    10 %
  • of which saturated
    1,66 g
    8 %
  • Carbohydrates
    13,31 g
    5 %
  • of which sugar
    11,07 g
    12 %
  • Protein
    1,83 g
    4 %
  • Fibers
    2,13 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.