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.

Vegetarian Quick Appetiser No-Cook Beetroot Cream Cheese

Estimated Nutrition

Calories

985.6

kcal / serving

985.6 kcal total

Carbs

31.8g

per serving

31.8 g total

Fat

89.2g

per serving

89.2 g total

Protein

18.5g

per serving

18.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

250

Cream Cheese

Fruits

0.5

piece

Lemon

juice only

0.5

piece

Lemon

juice only

NutsSeeds

Dill

fresh, finely chopped

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Chervil

fresh, finely chopped

tbsp

Dill

fresh, finely chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

tbsp

Red Onion

finely chopped

piece

Beetroot

cooked, sliced into five 0.5cm rounds

piece

Beetroot

cooked, finely chopped

tbsp

Red Onion

finely chopped

Method

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.