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Beetroot and cream cheese tartlets

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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g 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

Method
 

  1. Wash and peel the raw beetroot, then roughly grate it. If you’re using cooked beetroot, slice them thinly into rings.
  2. Mix the cream cheese with pepper and 1 tsp horseradish. Taste it, adjust it to your liking.
  3. 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.
  4. Scatter some salad cress on top, then carefully remove the ring.
  5. Serve immediately.