📝 About This Recipe
This elegant French appetizer showcases the classic marriage of earthy, roasted beets and tangy chèvre in a stunning layered presentation. Originating from the modern French 'verrine' trend—where complex flavors are served in small glass vessels—this dish offers a sophisticated play on textures ranging from velvety mousse to crunchy walnut brittle. It is the perfect vibrant, make-ahead starter that brings a touch of Parisian bistro flair to any dinner party.
🥗 Ingredients
The Beetroot Base
- 3 medium Fresh Red Beets (scrubbed and stems removed)
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Balsamic Vinegar of Modena (high quality)
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper (freshly cracked)
The Goat Cheese Mousse
- 200 grams Fresh Goat Cheese (Chèvre) (at room temperature)
- 100 ml Heavy Cream (chilled)
- 2 tablespoons Greek Yogurt or Crème Fraîche
- 1 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Fresh Chives (finely minced)
The Garnish and Crunch
- 1/2 cup Walnut Halves (toasted and roughly chopped)
- 1 tablespoon Honey (for glazing walnuts)
- 6 sprigs Fresh Dill (for decoration)
- 1 handful Microgreens (optional, for topping)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Wrap each scrubbed beet individually in aluminum foil with a drizzle of olive oil and a pinch of salt.
-
2
Place the wrapped beets on a baking sheet and roast for 45-50 minutes, or until a knife slides easily into the center. Remove from the oven and let cool.
-
3
While beets roast, prepare the walnut crunch. In a small non-stick pan over medium heat, toss the walnuts with honey and a pinch of salt for 3-4 minutes until caramelized and fragrant. Spread on parchment paper to cool.
-
4
Once the beets are cool enough to handle, rub the skins off with a paper towel. Dice two of the beets into very small, uniform cubes (about 1/4 inch).
-
5
Take the third beet and place it in a food processor. Pulse with the balsamic vinegar and a teaspoon of olive oil until it forms a coarse purée. Mix this purée with the diced beets in a bowl.
-
6
Season the beet mixture with salt and pepper. Set aside in the refrigerator to chill; the flavors develop better when cold.
-
7
In a medium mixing bowl, mash the room-temperature goat cheese with the Greek yogurt (or crème fraîche) and lemon zest until smooth.
-
8
In a separate chilled bowl, whip the heavy cream until stiff peaks form.
-
9
Gently fold the whipped cream into the goat cheese mixture using a spatula. This keeps the mousse light and airy. Fold in the minced chives.
-
10
Transfer the goat cheese mousse into a piping bag fitted with a plain round tip for a clean presentation.
-
11
To assemble, place a generous spoonful of the beet mixture into the bottom of 6 small glasses (verrines), pressing down slightly to create an even layer.
-
12
Pipe a thick layer of the goat cheese mousse over the beets, filling the glass about 3/4 of the way up.
-
13
Top with another small layer of the diced beets or leave the white mousse exposed, depending on your visual preference.
-
14
Just before serving, sprinkle the honey-toasted walnuts over the top and garnish with a sprig of fresh dill or microgreens.
-
15
Serve chilled and enjoy the contrast of the cool mousse and earthy beets.
💡 Chef's Tips
For the best color contrast, don't mix the beets and cheese together; layering keeps the white mousse pristine. If you're short on time, use high-quality pre-cooked vacuum-packed beets found in the produce aisle. Ensure the goat cheese is truly at room temperature before mixing to avoid any unappetizing lumps in your mousse. Wait until the very last moment to add the walnuts to ensure they retain their maximum crunch. Use a narrow glass (like a double shot glass or small juice glass) to make the layers appear more dramatic.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sancerre or a dry Sauvignon Blanc to cut through the richness of the cheese. Serve alongside thin crostini or toasted baguette slices for dipping. These are excellent as part of a 'Grand Mezzé' or a French-themed tapas spread. For a luxury touch, add a few drops of truffle oil to the beet mixture before assembling. Accompany with a light salad of frisée and citrus segments to cleanse the palate.