Recipe Information

Equipment

• 4 serving glasses (verrines)
• Cutting board
• Chef's knife
• Grater
• Mixing bowl
• Spoon

Ingredients

• 1 cucumber
• 2 firm tomatoes
• 2 carrots
• 1 small cooked beetroot
• 1 avocado
• 1 plain plant-based yogurt or 2 tablespoons plant-based cream
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• A few fresh coriander or parsley leaves
• Salt
• Black pepper

Instructions

1. Wash the cucumber and tomatoes thoroughly. Peel the carrots if necessary.
2. Dice the cucumber into very small, even cubes to create a fresh and crunchy base.
3. Cut the tomatoes into small pieces, removing as many seeds as possible to prevent excess moisture.
4. Finely grate the carrots to add a light texture and vibrant color.
5. Dice the cooked beetroot into very small cubes to create a colorful, slightly sweet layer.
6. Cut the avocado into small cubes and immediately drizzle with the lemon juice to prevent browning.
7. In a bowl, mix the plant-based yogurt with the olive oil, a pinch of salt, black pepper, and finely chopped fresh herbs.
8. Place a layer of cucumber in the bottom of each serving glass.
9. Add a layer of tomatoes, followed by the grated carrots, pressing gently with the back of a spoon.
10. Add a layer of diced beetroot, then finish with the avocado cubes.
11. Top each verrine with a spoonful of the herb dressing to bring everything together without making it heavy.
12. Refrigerate for 10 to 15 minutes before serving so the verrines are well chilled.

Chef's Tip

For a more elegant presentation, cut all the vegetables into evenly sized pieces so the colorful layers stand out beautifully through the glass.

Mistakes to Avoid

Avoid adding too much dressing or overly juicy tomatoes, as excess liquid can spoil both the texture and the presentation.

Serving Suggestions

Serve with toasted bread, a light green salad, or as part of a selection of fresh appetizers.

The Spirit of This Recipe

A simple, modern, and refreshing recipe designed for healthy, colorful, and easy-to-share meals.