Cream cheese and beetroot stack with beetroot salsa
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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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.
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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.
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Repeat this layering process three more times to create a stack.
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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.
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To serve, spoon the salsa around the stack.
Ingredients
For the cream cheese and beetroot stack
- 250g/9oz cream cheese
- ½ lemon, juice only
- 1 tbsp finely chopped red onion
- 25g/1oz fresh 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 fresh dill
- salt and freshly ground black pepper
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