Beetroot Mousse with Balsamic Vinegar
Appetizers • Italian
Description
Beetroot Mousse with Balsamic Vinegar
Ingredients
- Beetroot 2 pieces
- 33% Cream 0 fl oz
- Balsamic Vinegar 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the beetroot and place it in a pot. Cover with cold water and bring to a boil. Cook the beetroot for about 45 minutes until tender. Drain and cool.
Step 2
Cut the beetroot into small pieces and place them in a food processor. Blend until smooth and transfer to a large bowl. Add vinegar, salt, and pepper.
Step 3
In a small bowl, whip the cream until stiff peaks form and gently fold it into the beetroot puree.
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