Recipe: Beet Mousse

Name: Beet Mousse
Prep time: 5 min
Total time: 245 min
Yield: 6 servings
Ingredients: 4 beautiful cooked beets; 2 tablespoons sherry vinegar or balsamic (I didn't have sherry); 1 beautiful garlic clove; 0.8 cup (20 cl) water; 0.4 cup (10 cl) olive oil; salt, pepper; 6 sprigs of parsley

By cuisine et partage 4.3/5 (11 reviews) · 🍳 22 made it

Prep 5 min

Rest 4h

Total 4h05

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

4 beautiful cooked beets
2 tablespoons sherry vinegar or balsamic (I didn't have sherry)
1 beautiful garlic clove
0.8 cup (20 cl) water
0.4 cup (10 cl) olive oil
salt, pepper
6 sprigs of parsley

Step-by-step directions

1 Peel the beets and cut them into pieces, peel and cut the garlic into small pieces.

2 Pour into your blender, the beets, water, vinegar, garlic, oil salt pepper and parsley. Mix everything until you get a nice mousse.

3 Pour into glasses and refrigerate for 4 hours.
It's very quick and tasty (even for those who are not beet fans: -) !!!

Chef Patrick's Comment

A long time ago I had prepared this kind of pretty and excellent recipe, I had worked on it with hibiscus flower vinegar served in small glasses with a little ball of vanilla ice cream placed inside and a very thin slice of raw beet on top.

Also explore

Beets Wine Savory verrines Mousse Appetizer

Wine Pairing

Champagne Champagne Clairette de Die Rhône Valley

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Did you know?

Époisses is known as one of the most pungent cheeses in France. Which department does it come from?

Nièvre Yonne Côte-d'Or

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Continue exploring

You enjoyed this recipe of beet mousse? Discover other recipes of with vegetables, or browse the starters category. This dish pairs well with Champagne and Clairette de Die.

Starters With vegetables Beets Wine Savory verrines Mousse Appetizer Champagne Clairette de Die