Pink beetroot mousse

Last Recipes

Pink beetroot mousse

Pink beetroot mousse

Pink beetroot mousse
Pink beetroot mousse

Number of persons

700 g raw beetroot

200 g potato

1 teaspoon chopped chives

15 cl fresh cream

1 pinch of grated nutmeg



Preparation time: 15 min
Cooking time: 1 h
Step 1
Cook the beets in boiling water for 40 minutes. To find out if they are cooked, prick them with a knife. You should be able to remove the blade easily if they are tender.
Step 2
Preheat the oven to 180°C (thermostat 6).
Step 3
Peel the beets and wrap them in aluminium foil. Do the same with the unpeeled potatoes. Put these vegetables in the oven for 1 hour of cooking time.
Step 4
Peel the potatoes while they're still hot. Pass the beets and potatoes through the vegetable mill.
Step 5
Bring the crème fraîche to the boil and then whisk it into the rose purée to aerate it well. Add the nutmeg, adjust the seasoning and sprinkle with chives.
I add my grain of salt

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