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This beet mousse, as delicious as it is colorful, is ultra-simple to make, requires no cooking and is ready in 10 minutes max! See life in pink with this appetizer that can also be used as a light, gourmet starter.
If you love beet (or are looking for recipes to love it), this toast with beet cream, hard-boiled egg and feta will be ideal! And this beet, feta and lime risotto is a pure nugget…
💙 Why you'll love it
- Super simple to make and doesn't even need cooking.
- It's vegetarian* and easily veganizable.
- It uses very basic ingredients.
🧀Ingredients
You'll need the following ingredients to make this delicious beetroot mousse. You can find the quantities in the recipe card below.
- Beet: to speed things up, I use a pre-cooked beetroot, but you can totally buy a raw beetroot and cook it yourself.
- Goat's cheese: use a soft one.
- Heavy cream
- Garlic and shallots
- Aromatic herbs: chives and parsley
- Vegetable stock: you can make your own stock cubes with this simple and really healthy recipe!
- Walnut kernels
🍴Utensils
Buy Now → 
Buy Now → ✅ Vegan and gluten-free version
- To make this recipe vegan, simply replace the goat's cheese with the vegan cheese of your choice (there's some very good vegetable Boursin, for example) and the cream with vegetable cream.
👩🏻🍳Chef's tip
Don't add all the vegetable stock at once. Put it in a little at a time, so that you can control the texture and arrive at the one that suits you best.
❄️ Storage
This mousse can be kept for 48 hours in an airtight container in the fridge.
You can make it ahead of time, but add the toppings (walnut kernels, parsley and 10g of goat's cheese) at the last minute, so it doesn't get mushy.
😋 Other quick starters
- Salmon eggs cocotte (French baked eggs)
- Puff pastry with goat cheese, ham, onions and honey
- 15-minute mushroom crostini
If you make this beetroot mousse, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Beetroot mousse
Ingredients
- 1 tablespoon olive oil
- 1 large garlic clove minced
- 1 shallot minced
- 9 oz. beetroot cut in cubes
- 5 oz. goat cheese cut in cubes
- 0.4 cup heavy cream
- 1 tablespoon fresh chives
- 3.8 cup vegetable broth
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon walnut kernels
- 1 tablespoon fresh parsley
Instructions
- In a frying pan with a drizzle of olive oil, sauté the minced garlic and shallot until translucent, then set aside.
- Place the beet and goat cheese (keep a little bit of it for decoration in the end) cubes in the blender with heavy cream, chives, ⅔ of vegetable stock, cooked garlic and shallot, salt and pepper. Blend well and gradually add the rest of the stock until you reach the desired consistency (you don't have to use it all).
- Spoon into verrines, add the walnuts, a few parsley leaves and crumble the remaining goat cheese.
Notes
- Tip - Don't add all the vegetable stock at once. Put it in a little at a time, so that you can control the texture and arrive at the one that suits you best.
- Storage - This mousse can be kept for 48 hours in an airtight container in the fridge.
- Make ahead of time - You can make it ahead of time, but add the toppings (walnut kernels, parsley and 10g of goat's cheese) at the last minute, so it doesn't get mushy.
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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