Summary

Ingredients

• 500 g beetroot
• Salt water
• 200 g crème fraîche
• 1 shallot (s)
• 1 tablespoon olive oil
• 3 tablespoon chives
• salt and pepper

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Instructions

1. Cook 5 small beets à 100 g in salted water. It takes about an hour. Rinse with cold water, peel and cut into cubes.
2. 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.
3. 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.
4. The longer I think about it, the more I think that a bit of grated lemon peel could also fit