Cream Cheese and Beetroot Board


  • 300g cream cheese
  • 2 baby pickled beetroot, cut into 16 wedges
  • 1 tbsp finely chopped chives
  • 1 tbsp parmesan, finely shaved
  • Freshly ground black pepper
  • 1 baguette, cut into 1cm thick slices


  1. Mix the cream cheese until smooth, then spread a spoonful onto a board. Repeat in 4 rows of 4 so that you have 16 scoops of cream cheese.

  2. Lay 2 wedges of beetroot in alternating scoops, top with a sprinkle of chives and little parmesan. Try to keep every alternate scoop empty to create a clean pattern.

  3. Season with black pepper and serve with the baguette.