Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
380 K 4.2/5 (53 reviews)
50 min.
Easy
12 glasses
9 IngredientsLast modified on: October 13th 2010
1 raw beetroot
1 handful walnut kernels
1 
1 tablespoon 
200 ml 
½ teaspoon wasabi
a little 
Times for this recipe
Preparation: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Peel and wash 1 raw beetroot. Cut into slices, slices into sticks and sticks into small dice.
You can also use and electric cutter (not as pretty but easier and faster).
You can also use and electric cutter (not as pretty but easier and faster).
Stage 2 - 5 min.
Stage 3 - 1 min.
In a high-sided bowl or blender, put the remaining beetroot, add 200 ml liquid cream, ½ teaspoon wasabi, salt and pepper.
Stage 4 - 1 min.
Use a blend for a few seconds...
Stage 5
...until you get a lovely flashy pink cream.
Stage 6 - 10 min.
Pour the beetroot cream into a fine sieve, force it through, using a maryse.
We do that to remove all the remaining small pieces of beetroot, and get a smooth cream.
We do that to remove all the remaining small pieces of beetroot, and get a smooth cream.
Stage 7
If you have mixed the cream well, it should be firm enough (like a chantilly cream), otherwise whip it to get a mousse.
You can also use a gourmet whip, faster and easier.
You can also use a gourmet whip, faster and easier.
Stage 8 - 5 min.
Peel and roughly chop walnuts.
Stage 9 - 5 min.
Arrange the dish, using for example small glasses, or any other transparent container.
Start with a layer of beetroot mousse.
Start with a layer of beetroot mousse.
Stage 10 - 5 min.
Remove the bowl of diced beetroot from the fridge, and add a layer.
Stage 11 - 5 min.
Then a layer of chopped walnuts.
Stage 12 - 5 min.
Then another beetroot mousse layer.
Stage 13
Finish with some chopped chives on top, and refrigerate until serving.
All the ingredients can be prepared beforehand, maybe the day before, but it's always better to make the final preparation at late as possible.
All the ingredients can be prepared beforehand, maybe the day before, but it's always better to make the final preparation at late as possible.
Remarks
If you're worried by wasabi, replace it with a dash of Tabasco to keep the spicy taste, or omit it.
If you don't have chives, a parsley or chervil leaf will be ok. It's quite important to have something green with the pink of the mousse.
Raw beetroot taste is a bit disconcerting, if it's your first try don't be surprised by the "earthy" taste. Anyway it's much more interesting than the sweetish taste of cooked beetroot.
If you don't have chives, a parsley or chervil leaf will be ok. It's quite important to have something green with the pink of the mousse.
Raw beetroot taste is a bit disconcerting, if it's your first try don't be surprised by the "earthy" taste. Anyway it's much more interesting than the sweetish taste of cooked beetroot.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 50 RDI=5 % | 100 RDI=20 % | 1,340 RDI=70 % | 5,610 RDI: 70 % |
| Per 100 g | 8 RDI=3 % | 7 RDI=1 % | 10 RDI=2 % | 190 RDI=10 % | 820 RDI: 10 % |
| Per glass | 5 RDI=2 % | 4 RDI=0 % | 8 RDI=1 % | 110 RDI=6 % | 470 RDI: 6 % |
How much will it cost?
- For 12 glasses : 2.85 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
Like these other recipes: Crème de foie gras, Sausage mushroom and cheese crumble, Involtinis, Sautéed pork with mushrooms in a cream sauce., Beurre blanc sauce, ... See them all 170
Raw beetroot
Like these other recipes: Cubed salad, Bistro-style beetroot salad, Raw beetroot salad, Creamy Winter Vegetable Soup, Crunchy spring salad, ... See them all 14
Walnut kernels
Like these other recipes: Endive and walnut salad, Apple and whisky crumble, Caramelized apple and walnut cake, Baked Camembert with Walnuts, Apple Strudel, ... See them all 20
Lemon
Like these other recipes: Apricot jam with vanilla, Pear tart with almond cream, Pistachio and spinach pesto, Ham and endives au gratin, Little vanilla, clementine and chestnut verrines, ... See them all 124
Other recipes you may also like
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine. May 10th 2023253 K 24.6 2 hours 45 min.
Quick bramble jelly
Fruit jelly is jam made with the juice only. All the skin and seeds are strained out, which gives a very smooth texture. Here's a quick recipe which will give you an excellent jelly, and which keeps the full flavour of the blackberries thanks to its very brief cooking. July 5th 2013289 K4.2 50 min.
Sautéed pears with custard and orange syrup
Pear halves sautéed in butter and sugar served with real custard (crème anglaise) and a reduced blood-orange syrup. February 20th 2011159 K3.7 1 hour 4 min.
"BN style" chocolate-filled biscuits
These are similar to the BN biscuits so well-known in France. They are a sandwich of chocolate filling between two layers of biscuit. Children adore them! March 21th 2011221 K 24.6 5 hours 15 min.
Cheese Soufflé
A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites. All that's left to do is place in a well-buttered and floured oven. June 13th 2024139 K 14.4 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.