St. Agur and Beet Verrine

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At a glance
3 Tbsp. Walnut oil
3 Tsp. Grated orange peel, divided
1 Tbsp. White wine vinegar
1/2 Tsp. Sugar
1/2 Tsp. Coarsely ground black pepper, divided
2 cups chilled roasted red beets (about 4 medium, each 5oz), cubed
2 cups chilled roasted golden beets (about 4 medium, each 5oz), cubed
7 oz. St. Agur, crumbled (about 2 cups)
1/2-cup heavy cream
6 Tbsp. Finely chopped toasted walnuts
Baby arugula or watercress and walnut halves, to garnish


In small bowl, blend oil, 1 Tsp. orange peel, vinegar, sugar, and 1/4 Tsp. pepper. Use half to toss with red beets, and remainder to toss with golden beets, doing separately.

In medium bowl, mash cheese with back of spoon, gradually adding cream until smooth. Stir in remaining 2 Tsp. orange peel, remaining 1/4 Tsp. pepper, and chopped walnuts.

In six (6-ounce) straight-sided glasses, make a layer of mixed beets (red and golden). Layer with the St. Agur and cream. Add a final layer of the mixed beets and top with the cheese mousse. Garnish with arugula and walnut halves. Serve immediately or chill for up to 2 hours.

Additional Tips

TIP: Using the two colors of beets makes for a prettier verrine – but be sure to put the red beets on the bottom so they don’t “bleed” onto the golden beets. It will still be lovely if only red beets are available – just use 4 cups.

TIP: To roast beets, wash and trim but do not peel. Wrap in foil and place on baking sheet. Bake at 400°F for 1 hour for medium beets. Cool in foil, then peel.

TIP: This dish can be paired with a Tempranillo, Shiraz or Amarone wine.