/ / Recipe for Beetroot Mousse

Recipe for Beetroot Mousse

  • Raw beets - 1 piece
  • handful of walnut kernels - 1 piece
  • Lemon - 1 piece
  • Olive oil - 1 st. a spoon
  • Cream - 200 milliliters
  • Wasabi - 0.5 teaspoons
  • green onion - - To taste
  • Salt, pepper - - To taste

Cut the beet into small cubes. One teaspoon to postpone. In the remainder, add lemon juice, olive oil, salt, pepper. Thoroughly move and place in the refrigerator. Beat with a blender 1 teaspoon of beet, cream, wasabi, salt and pepper. Until you get a pink cream. Peel and chop the walnuts. Fill molds first with cream, then a layer of sliced ​​beets, a layer of nuts and again a layer of cream. Garnish with chopped green onions, and put in the fridge before serving.

Servings: 12

Pay attention to: