Ingredients
<persil or ciboulette
500g cooked beetroots
200g Boursin cheese
Preparation
Step 1
Mix the beetroots and Boursin cheese in a blender until the mixture is smooth.
Step 2
Fill your verrines with the mixture and refrigerate.
Step 3
Serve cold with a sprig of parsley or chives.
Utensils
1 set of verrines
1 salad bowl
1 mixer
1 blender