Beetroot Cream Cheese Stacks
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
- Ingredients
- 2 ⅔ cups cooked Beets (cut into 8 slices)
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 Tbsp olive oil
- 2 Leeks (chopped)
- 1 Red onion (finely chopped)
- 1 cup cream cheese
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 1 cup canned Prune (pitted, drained and chopped)
- To garnish
- salad
- Prune (pitted and drained)
- Dill flower
Preparation steps
1.
Place the slices of beetroot in a shallow dish. Cover with the oil and vinegar then set aside for 1 hour.
2.
Heat the oil in a large frying pan and cook the leeks and onion until softened. Drain on absorbent kitchen paper and set aside to cool.
3.
Mix together the cream cheese, lemon juice, leeks, onion, salt and pepper.
4.
Place 1 beetroot round in the centre of a plate, place 1-2 tablespoons of the cream cheese mixture on top, then place a few chopped prunes on top. Repeat this layering process 3 more times to create a stack, ending with beetroot. Repeat to make another stack.
5.
Garnish each stack with salad leaves, prunes and dill flowers.
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