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".
376 K 4.2/5 (53 reviews)
50 min.
Easy
36 glasses
9 IngredientsLast modified on: October 13th 2010
3 raw beetroots
3 handfuls walnut kernels
3 
3 tablespoons 
600 g 
1.5 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 3 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).
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 600 g liquid cream, 1.5 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 | 180 RDI=70 % | 150 RDI=10 % | 300 RDI=50 % | 4,020 RDI=200 % | 16,840 RDI: 200 % |
| 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 36 glasses : 8.55 €
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: Flaked almond tart, Cocotte eggs with Comté, Smoky sausage and mash, Blackberry and almond fondant tart, Sautéed pork with mushrooms in a cream sauce., ... See them all 170
Walnut kernels
Like these other recipes: Special Cheese and Walnut Sticks, Moist cereal bars, Baked Camembert with Walnuts, Walnut paste, Endive and walnut salad, ... See them all 20
Lemon
Like these other recipes: Apricot jam with vanilla, Chicken and mushroom brik rolls, Spaghetti Carbonara, Pear tart with almond cream, Blanquette of veal, ... See them all 123
Olive oil
Like these other recipes: Rice with spring greens, Tomato omelette, Spaghetti with tomatoes and pesto, Purple Pesto, Tagliatelle with cockles, ... See them all 527
Other recipes you may also like
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.February 21th 2011267 K4.1 40 min.
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.July 12th 2023333 K4.1 1 hour 45 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011362 K4.0 1 hour 15 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011332 K 14 40 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...May 28th 2012329 K5 3 hours 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.