This Beet Root Cream Sheet Dessert is stunning. Layers of roasted Gwillimdale Farms beets are paired with cream cheese and Greek yogurt, creating a rich yet refreshing dessert with a vibrant ruby-red colour that looks beautiful on any dessert table.
Beetroot Cream Sheet
Ingredients
- 4-5 Gwillimdale Farms Beets, Peeled and Boiled.
- 1 tbsp olive oil
- 200 g cream cheese
- 2-3 tbsp Greek yogurt
- 1 garlic clove, minced
- 1 tbsp fresh herbs
- 1/2 cup walnuts
- microgreens
Instructions
- Prepare the Beets: Slice the cooked beetroots into thick rounds (about ½ inch).
- Lightly season with salt, pepper, and a drizzle of olive oil.
- Make the cream filling: In a bowl, mix cream cheese, yogurt, garlic, and herbs.
- Add a pinch of salt and mix until smooth and spreadable.
- Line a loaf pan or small rectangular mold with plastic wrap.
- Start with a layer of beet slices at the bottom. Spread a thin layer of the cream mixture on top.
- Repeat layers (beet → cream → beet → cream) until the mold is full. Finish with a beet layer on top.
- Cover and refrigerate for at least 3–4 hours (overnight is best). This helps the layers firm up and hold shape.
- Carefully unmold onto a plate. Top with toasted walnuts, fresh herbs, and a drizzle of olive oil. Slice into thick pieces and serve chilled or slightly cool.
