Step by step recipe

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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).

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Stage 2 - 5 min.

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.

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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.

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Stage 4 - 1 min.

Use a blend for a few seconds...

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Stage 5

...until you get a lovely flashy pink cream.

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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.

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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.

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Stage 8 - 5 min.

Peel and roughly chop walnuts.

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Stage 9 - 5 min.

Arrange the dish, using for example small glasses, or any other transparent container.

Start with a layer of beetroot mousse.

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Stage 10 - 5 min.

Remove the bowl of diced beetroot from the fridge, and add a layer.

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Stage 11 - 5 min.

Then a layer of chopped walnuts.

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Stage 12 - 5 min.

Then another beetroot mousse layer.

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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.

Remarks

Nutritional information

How much will it cost?

• For 12 glasses : 2.83 €

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