Raw beetroot mousse with walnuts

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".
358K 4.2/5 based on 53 reviews
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Last modified on: October 13th 2010

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For 12 glasses, you will need:

Change these quantities to make: 4 glasses 6 glasses 12 glasses 24 glasses 36 glasses
How long will it take?
Time required for this recipe:
PreparationStart to finish
47 min.47 min.
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Step by step recipe

Stage 1 - 5 min.
Raw beetroot mousse with walnuts
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).

Stage 2 - 5 min.
Raw beetroot mousse with walnuts
Put the small beetroot dice in a bowl, reserve 1 teaspoon of it and all the remaining pieces.

In the bowl, add 1 lemon juice, 1 tablespoon olive oil, salt and pepper. Mix well and put in the fridge until using.

Stage 3 - 1 min.
Raw beetroot mousse with walnuts
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.
Raw beetroot mousse with walnuts
Use a blend for a few seconds...

Stage 5
Raw beetroot mousse with walnuts
...until you get a lovely flashy pink cream.

Stage 6 - 10 min.
Raw beetroot mousse with walnuts
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.

Stage 7
Raw beetroot mousse with walnuts
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.

Stage 8 - 5 min.
Raw beetroot mousse with walnuts
Peel and roughly chop walnuts.

Stage 9 - 5 min.
Raw beetroot mousse with walnuts
Arrange the dish, using for example small glasses, or any other transparent container.

Start with a layer of beetroot mousse.

Stage 10 - 5 min.
Raw beetroot mousse with walnuts
Remove the bowl of diced beetroot from the fridge, and add a layer.

Stage 11 - 5 min.
Raw beetroot mousse with walnuts
Then a layer of chopped walnuts.

Stage 12 - 5 min.
Raw beetroot mousse with walnuts
Then another beetroot mousse layer.

Stage 13
Raw beetroot mousse with walnuts
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.
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.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,341 Kcal or 5,614 Kj61 gr50 gr100 gr
67 %24 %5 %15 %
Per 100 g
Energetic valueProteins CarbohydratesFats
195 Kcal or 816 Kj9 gr7 gr14 gr
10 %3 %1 %2 %
Per glass
Energetic valueProteins CarbohydratesFats
112 Kcal or 469 Kj5 gr4 gr8 gr
6 %2 %<1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Nuts, Milk
How much will it cost?
  • For 12 glasses : 2.83 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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