Beetroot Mousse
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beetroot
- Salt water
- 200 g crème fraîche
- 1 shallot (s)
- 1 tablespoon olive oil
- 3 tablespoon chives
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook 5 small beets à 100 g in salted water. It takes about an hour. Rinse with cold water, peel and cut into cubes.
- Finely chop the shallot, sauté in olive oil, sauté for a few minutes. Puree the beetroot together with the shallot cubes, salt and pepper in a blender or with a hand blender. Bring the crème fraîche to the boil briefly and fold it into the puree with a whisk or fork. Sprinkle with chives and serve.
- The mousse goes extremely well with jacket potatoes. It can also be mixed with chopped matjes fillets and served well chilled and served with a baguette as a starter.
- The longer I think about it, the more I think that a bit of grated lemon peel could also fit
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