Ingredients

• 500 g Cooked beets
• 150 g Fresh goat cheese (chèvre frais)
• 50 g Crème fraîche or full-fat Greek yogurt
• 2 tbsp Fresh chives, finely chopped
• 1 tbsp Olive oil
• 1 tbsp Balsamic or red wine vinegar
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Toasted walnuts or pistachios, chopped (for garnish)

Instructions

1. 1

   If using whole cooked beets, peel them. Dice about one-third of the beets into small, even cubes (about 0.5 cm). Set aside.

2. 2

   Place the remaining two-thirds of the beets into a food processor. Add olive oil, vinegar, 1/4 tsp salt, and 1/8 tsp pepper. Process until very smooth. Taste and adjust seasoning if needed.

3. 3

   In a separate bowl, combine the fresh goat cheese, crème fraîche (or Greek yogurt), chopped chives, 1/4 tsp salt, and 1/8 tsp pepper. Mix well until creamy and thoroughly combined.

4. 4

   To assemble the verrines, spoon a layer of the beet purée into the bottom of 6 small serving glasses (verrines).

5. 5

   Carefully spoon a layer of the goat cheese mixture over the beet purée.

6. 6

   Add a layer of the diced beet cubes on top of the goat cheese mixture.

7. 7

   Repeat the layers if your glasses are deep enough, finishing with a layer of diced beets or goat cheese.

8. 8

   Cover the verrines with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.

9. 9

   Before serving, garnish each verrine with a sprinkle of chopped toasted walnuts or pistachios and an extra small sprig of chive, if desired.