Savoury beetroot mousse

    1 hour 30 min

    This is a delicious and beautiful looking starter for a Christmas or New Year's dinner. In France, where this recipe originates, the mousse is served in small glasses called 'verrines'. This recipe makes 3 servings but you can easily double or treble the amounts.

    53 people made this

    Serves: 3 

    • 6 tablespoons cream cheese, softened
    • 1 tablespoon chives, minced
    • 2 beetroots - cooked, peeled and diced
    • 2 clementine oranges, juiced and zested
    • 8 tablespoons single cream
    • salt and pepper, to taste

    Prep:30min  ›  Extra time:1hr  ›  Ready in:1hr30min 

    1. Combine the cream cheese with the chives and divide between three serving glasses. Place in the fridge.
    2. In a blender, combine the diced beetroots and their juice and the juice of the clementines. Add two tablespoons of the cream and blend.
    3. Beat the remaining 6 tablespoons cream until thick and stir into the beetroot mixture. Add salt and pepper to taste. Divide among the glasses on top of the cream cheese layer and chill at least 1 hour before serving. Garnish with the clementine zest and more chives, if desired.

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