Ingredients

• 250g/9oz cream cheese
• ½ lemon
• juice only
• 1 tbsp finely chopped red onion
• 25g/1oz fresh dill
• finely chopped
• salt and freshly ground black pepper
• 2 cooked beetroots sliced into five ½cm-thick rounds
• ½ lemon
• juice only
• 1 tbsp olive oil
• 1 cooked beetroot
• finely chopped
• 1 tbsp red onion
• finely chopped
• 1 tbsp finely chopped fresh chervil
• 1 tbsp finely chopped fresh dill
• salt and freshly ground black pepper

Directions

• To make the cream cheese and beetroot stack
• place the cream cheese
• lemon juice
• red onion
• dill and salt and freshly ground black pepper into a large bowl and mix together well.
• Place 1 beetroot round in the centre of a plate
• place 2 tbsp of the cream cheese mixture on top
• then place another beetroot round on top.
• Repeat this layering process three more times to create a stack.
• To make the salsa
• place the lemon juice and olive oil into a bowl and whisk together. Add the beetroot
• onion and herbs
• season
• to taste with salt and freshly ground black pepper and mix together.
• To serve
• spoon the salsa around the stack.