These beetroot and carrot verrines form a raw, sweet and colorful starter, ready in a few minutes. Their creamy texture and intense colors make them an ideal recipe for a seasonal table.
They are enjoyed like a small ritual. One spoonful after another, you savor this blend of root sweetness, spices and marine plasma.
Why Combine Beetroot and Carrot?
The carrot brings its sweetness and orange color. The beetroot, earthier, brings its intense color and sweet flavor. Together, they form a duo of sweetness and color.
The addition of ginger, garlic, and spices livens up the verrine. The tiger nut milk, naturally sweet and gluten-free, provides a reassuring roundness.
A Simple and Colorful Recipe
The seawater plasma replaces the seasoning salt here.
A Starter Lifted with Spices
Although served cold, this verrine is nicely spiced up. The spices, ginger, garlic, and cumin give it character.
First cold-pressed virgin oils (camelina, flax, hemp) and organic spices dried below 42 °C make up this range: turmeric, ginger, Ceylon cinnamon (lower in coumarin than the Cassia sold commercially) and Bourbon vanilla. In cooking, turmeric pairs well with black pepper and a fat. Camelina or flax: camelina keeps better, while flax, with its stronger taste, oxidises faster once opened., 11
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Finely blend all the ingredients for the carrot cream
Separately blend all the ingredients for the beetroot cream
Adjust the seasoning to your taste
Place the beetroot cream at the bottom of the verrines
Gently add the carrot cream
Decorate according to your inspiration
When and how to consume them
These verrines are ideally enjoyed as a starter, during a light lunch or a light dinner. They are also very suitable as a snack or as a side dish during a light meal.
Who are these verrines for?
These verrines suit anyone who enjoys raw, colorful starters.
What each ingredient actually brings
A raw verrine is only worthwhile if you know what you're putting in it. Here, without overstatement, is what the four main components genuinely provide.
Carrot
A practical detail: the beta-carotene in carrot is a fat-soluble pigment, and the drizzle of oil or the nut butter in the recipe isn't just there for taste.
Beetroot
Its colour comes from betalains, red pigments. Raw and finely grated, it keeps a sweet flavour that cooking completely transforms.
Tiger nut milk
This is what gives the creamy texture without relying on a dairy product. Tiger nut is a tuber, not a tree nut: it does not belong to the tree nut family, and its naturally mild, vanilla-like taste means there's no need to add sugar. It can be made at home from soaked tiger nuts, or bought ready-made.
Isotonic seawater plasma
A single spoonful is enough to season the preparation. Used this way, it replaces table salt. Use one tablespoon for the whole recipe, no more.
Storage: a short window
This is the constraint of any raw preparation, and it's better to know it before doubling the quantities. These verrines are best eaten within 24 hours, kept refrigerated in an airtight glass jar. Beyond that, the beetroot releases water, the textures separate, and the freshness of the flavours dulls.
Two useful habits: assemble the verrines at the last moment if you're hosting, and keep the two creams separate until serving - they hold up better that way, and the colour contrast stays crisp. As part of a varied and balanced diet and a healthy lifestyle, this is a starter that can easily be prepared the evening before.
Possible variations
The recipe can be adapted according to needs. It is possible to add a bit of turmeric for color and a spicy note, replace walnuts with soaked hazelnuts or almonds, or add a dash of lime juice for a fresher note.
