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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".

373 K 4.2/5 (53 reviews)

50 min.

Easy

2.85 €

24 glasses

9 Ingredients

Last modified on: October 13^th 2010

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For 24 glasses, you will need:

1 2 raw beetroots
2 2 handfuls walnut kernels
3 2 lemons
4 2 tablespoons olive oil
5 400 ml liquid cream
6 1 teaspoon wasabi
7 a little chives
8 salt
9 pepper

Change these quantities to make:

4 glasses 6 glasses 12 glasses 24 glasses 36 glasses

Change measures:

Metric

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Times for this recipe

Preparation: 50 min.

When should you start or finish this recipe?

If you start now, at 10:35, you will finish around : 11:20.Change start time

To finish around 7pm, you'll need to have started before: 18:45.Change end time

Step by step recipe

Stage 1 - 5 min.

Peel and wash 2 raw beetroots. 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.

Put the small beetroot dice in a bowl, reserve 1 teaspoon of it and all the remaining pieces.

In the bowl, add 2 lemons juice, 2 tablespoons olive oil, salt and pepper. Mix well and put in the fridge until using.

Stage 3 - 1 min.

In a high-sided bowl or blender, put the remaining beetroot, add 400 ml liquid cream, 1 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.

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.

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.

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.

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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	120 RDI=50 %	100 RDI=9 %	200 RDI=30 %	2,680 RDI=130 %	11,230 RDI: 130 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Nuts, Milk

How much will it cost?

For 24 glasses : 5.70 €

Change currency:

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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