Verrine of beetroot and olives with goat’s curd mousse


This verrine of beetroot and olives with goat’s curd mousse presents well and is an easy entrée for a dinner party or great as a canapé when made in smaller glasses. You could even use shot glasses in which case you could get about 18 from this recipe. The olives off-set the beetroot very well and is a refreshing flavour with the goat’s cheese mousse. Best chilled for at least 1 hour before serving.


Makes 6 entrée size or 12 canapé size glasses

for the beetroot cream

  • 1 large beetroot roasted in foil in the oven for 1 hour at 100 degrees
  • 2 dessert spoons of olive oil
  • 1 teaspoon cumin

for the goat’s cheese mousse

  • 100g goat’s curd
  • 2 egg whites
  • salt, pepper

for decoration

  • 50g black pitted kalamata olives
  • 1 teaspoon herbes de provence
  • 1 medium beetroot (not cooked)
  • 1 dessert spoon white sesame seeds (optional)
  • chives
Beetroot Verrine © French Moments

Home made Beetroot Verrine © French Moments


Beetroot Cream

  • Peel the roasted beetroot and cut into cubes. Place in a blender or mixer with the olive oil and cumin and mix to a smooth paste.

Goats cheese mousse

  • Mix the goat’s curd with some cracked pepper to taste. With an electric whisk beat the egg whites and a pinch of salt until stiff. Add the egg whites in 2 parts to the goat’s curd, folding in carefully with a spatula.
  • Cut the olives finely and add the herbes de provence.
  • Peel the raw beetrot and grate it.
  • If using- lightly brown the sesame seeds in a frying pan.
  • To layer the verrines: Put a base of beetroot cream in the bottom followed by a thicker layer of goat’s cheese mousse, then a layer of the black olives and then put the grated beetroot on top and finish with a sprinkling of sesame seeds if you are using them. Decorate with chives.



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