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".
384 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: Toffee apple upside-down cake, Lemon creams, Eggs "en cocotte" with spinach, Pan-baked hash brown (Hash-brown casserole), Smoked eggs, ... See them all 170
Olive oil
Like these other recipes: Refreshing summer salad, Genoese croque-monsieur, Express chilli con carne, Fish fillet with preserved lemons, Rillettes stuffed mushrooms, ... See them all 535
Raw beetroot
Like these other recipes: Beetroot and fried chicken salad, Red mixed pickle, Beetroot salad with cashew nuts, Cubed salad, Sushi, ... See them all 14
Walnut kernels
Like these other recipes: Cookies of the Camisards, Caramelized apple and walnut cake, Beetroot and black radish salad, Baked Camembert with Walnuts, Apple Strudel, ... See them all 20
Other recipes you may also like
Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe. November 6th 2017452 K3.8 1 hour 7 min.
Strawberries with mint and cream
Minty confectioner's custard, diced strawberries and whipped cream. February 21th 2011255 K5 1 hour 30 min.
Ratatouille confite
In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish. June 12th 2011230 K 13.8 2 hours 40 min.
Walnut short bread
Those little biscuits are with good walnut taste, because walnut are shortly roasted before powdered, it's very simple and efficient. December 5th 2022165 K4.3 3 hours 1 min.
Rum babas
Rum baba is a classic French dessert, consisting of a small cake soaked in rum syrup and filled with a little Chantilly (whipped cream). November 24th 2013111 K3.7 3 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-05)
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.