Name: Beetroot and cream cheese tartlets
Prep time: 10 min
Total time: 10 min
Ingredients: 150g low-fat cream cheese (or vegan); 1 medium raw or 3 large cooked beetroot; 2 tsp of horseradish; 1 tbs salad cress or watercress; Salt and pepper

Beetroot and cream cheese tartlets

24 Oct 2020

by Dinna

Prep Time

10 minutes

Total Time

10 minutes

Background

At winter dinner parties these beetroot and cream cheese tartlets are always a success. They require no cooking and the recipe can be adjusted to any diet. It’s gluten-free but if you use plant-based cream cheese, it becomes vegan. You can use cooked beetroot, sold at most supermarkets, or raw beetroot which ill make the dish even more healthy.

Ingredients

150g low-fat cream cheese (or vegan)
1 medium raw or 3 large cooked beetroot
2 tsp of horseradish
1 tbs salad cress or watercress
Salt and pepper

Instructions

Wash and peel the raw beetroot, then roughly grate it. If you’re using cooked beetroot, slice them thinly into rings.
Mix the cream cheese with pepper and 1 tsp horseradish. Taste it, adjust it to your liking.
Oil the inside of a ring/mould, then layer the grated beetroot and with the cream cheese. Refrigerate for a couple of hours. Alternatively, layer the cooked beet rings with the cream cheese.
Scatter some salad cress on top, then carefully remove the ring.
Serve immediately.