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; 20 cl (0.8 cup) water; 10 cl (0.4 cup) 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
20 cl (0.8 cup) water
10 cl (0.4 cup) 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.