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Cream Cheese and Beetroot Stack with Beetroot Salsa

A vegetarian stack of sliced beetroot and seasoned cream cheese served with a zesty herb and beetroot salsa.

VegetarianQuickAppetiserNo-CookBeetrootCream Cheese

Estimated Nutrition

Per Serving Total
Calories 985.6 kcals 985.6 kcals
Carbohydrates 31.8 grams 31.8 grams
Fat 89.2 grams 89.2 grams
Protein 18.5 grams 18.5 grams
Cook Time
0 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
250
g
Cream Cheese
Fruits
0.5
piece
Lemon
juice only
0.5
piece
Lemon
juice only
NutsSeeds
25
g
Dill
fresh, finely chopped
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
tbsp
Chervil
fresh, finely chopped
1
tbsp
Dill
fresh, finely chopped
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
OilsFats
1
tbsp
Olive Oil
Vegetables
1
tbsp
Red Onion
finely chopped
2
piece
Beetroot
cooked, sliced into five 0.5cm rounds
1
piece
Beetroot
cooked, finely chopped
1
tbsp
Red Onion
finely chopped

Steps

  • Combine cream cheese, lemon juice, red onion, dill, and seasoning in a large bowl.
  • Place a beetroot round on a plate and top with 30ml of the cream cheese mixture.
  • Repeat the layers three more times to finish the stack.
  • Whisk lemon juice and olive oil together in a separate bowl.
  • Stir in the chopped beetroot, onion, and herbs, then season to taste.
  • Spoon the salsa around the stack and serve.