Ingredients For beetroot mousse: 200g cooked beetroot 1 can of natural tuna (170g drained) 170g cottage cheese 1 tbsp white balsamic vinegar 1 garlic clove ½ tsp salt Pepper For emulsion parsley: 1 bunch of parsley ...

Cream of red beetroot and parsley mousse

Ingredients

For Foam beet:

200g cooked beetroot

1 can of natural tuna (170g drained)

170g cottage cheese

1 tbsp white balsamic vinegar

1 clove garlic

½ tsp salt

Pepper

For the parsley emulsion:

1 bunch of parsley

A hint of garlic

5 tbsp olive oil

5 cs of water

Salt

Deco:

Some diced fried beet

Some small dice of Feta

Pine nuts

A few drops of balsamic vinegar cream

Preparation

Put the beetroot in the bowl (reserve a 1/2 for decoration),

drained tuna, cottage cheese, vinegar,
clove of garlic, 1/2 teaspoon of salt and a little pepper

Mix 1 minute at speed 10, through speed 6 the first 10 seconds es.

Spread the preparation in verrines



Rinse the bowl, and put all the ingredients for the parsley emulsion in the bowl. Program 1 minute at speed 10.



Spread in verrines on beet preparation



Cut in small dice beet piece | reserved, dice the Feta cheese.

Sprinkle over the mixture and decorate with curly parsley. Sprinkle with some pine nuts and drizzle with balsamic vinegar cream.



It's pure delight!

I've used my Cook'in for this recipe, but a good blender does the trick.

 Beet cream and parsley mousse
 Beet cream and parsley mousse
Cream of red beet and its parsley mousse