Beet mousse

A French chef, Tiphaine Campet, created a beet mousse in a verrine. I got inspired (plus I love beets) and came up with my own version. Hers uses a cheese that would not be available here and some garlic granules and chives. She dressed her mousse with beet leaves unadorned.

The result is light, with a tinge of garlic and spice. I served it with some baby arugula dressed in the typical Lebanese dressing of garlic, lemon and olive oil. My daughter, who claims she does not care for beets, was eating it quite contentedly.

Play around with this recipe, it is just a different and fun way to eat your veggies!

INGREDIENTS:

  • 4 medium-sized beets
  • 1/2 cup of plain yogurt
  • 4 squares of KIRI cheese or 2 small squares of cream cheese (3 ounces total) or any white cheese spread
  • 1 teaspoon of mashed garlic (mash with a pinch of salt)
  • 3 tablespoons of chopped parsley
  • 2 pinches of Aleppo pepper (or any red pepper)
  • 3 grinds of fresh black pepper
  • 2  tablespoons of tahini

METHOD:

  1. Roast the beets in a 350F oven till fully cooked; cool a little then peel and cut in chunks; place in the bowl of a food processor.
  2. Add to the beets yogurt, tahini, mashed garlic with salt, parsley, KIRI squares or cream cheese, spices. Process for a few minutes until the mixture is smooth. Taste and adjust seasoning.
  3. Serve in small verrines or goblets with some arugula dressed with lemon and olive oil with a bit of garlic.

NOTE: KIRI cheese is a French  product much loved in Lebanon. Made by the same folks who make La Vache qui rit cheese spread. It is sold in middle-eastern groceries and even some main supermarkets like Kroger (it is distributed by the same company that distributes all the middle-eastern products). It is used to make puddings and soups and pastries. Its taste is rather bland, just creamy. It comes in a goat cheese version.

If you are using cream cheese or KiRI in this mousse, remember to pull it out of the fridge an hour before, or warm it up a few seconds in the microwave, so that it will easily blend with the other ingredients.

 


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44 Comments

  1. Posted January 26, 2011 at 11:32 pm | Permalink

    Joumana, this is one wonderfully unique recipe. I’m going to have to try it as I have no idea what to expect. Have you ever tried it with golden beets, they’re my favorite, so sweet and fresh tasting.

  2. Posted January 26, 2011 at 11:34 pm | Permalink

    I know that beets area love them or hate ‘em vegetable but, I love beets. I would really enjoy these beet mousses. What a beautiful way to serve up this humble root vegetable.

    Velva

  3. Alice
    Posted January 27, 2011 at 12:24 am | Permalink

    This was delicious!

  4. Joumana
    Posted January 27, 2011 at 1:05 am | Permalink

    @Tom: no, so that is going to be my next move!

  5. Posted January 27, 2011 at 1:30 am | Permalink

    Amazing! I made something similar a couple of weeks ago without seeing anything similar before and we loved it. I wish I had thought to add some tahini in it. Mine came out more pinkish than yours. You can see it on Facebook in the photo album “Food”.

  6. Posted January 27, 2011 at 2:30 am | Permalink

    A lovely idea! So pretty.

    Cheers,

    Rosa

  7. Posted January 27, 2011 at 2:56 am | Permalink

    superbe couleur!! je me demande ce que donne le goût sucré des betteraves avec la tahiné! à tester!

  8. Posted January 27, 2011 at 4:06 am | Permalink

    Sounds delighful indeed! Though I rarely can get hold of raw beets here, they are usually sold cooked already…

  9. Posted January 27, 2011 at 4:09 am | Permalink

    elle est vraiment épatante cette fameuse mousse!!!
    bravo pour ta réalisation joumana!
    bisous

  10. Posted January 27, 2011 at 6:14 am | Permalink

    Wat a catchy and yummy mousse..

  11. Posted January 27, 2011 at 6:51 am | Permalink

    This looks sensational. I do so enjoy beets (or beetroot as we call it in Australia). I’ve had many a beetroot dip, but not a mousse. I will try to remember to make this soon.

  12. Posted January 27, 2011 at 7:43 am | Permalink

    I’m still trying to bring myself to really love beets. I eat them but am no fan. I love the mousse idea, it might help me in my task to become a beet addict. And if I still don’t like them, I’m sure this works well with other vegetables as well.

  13. Posted January 27, 2011 at 8:09 am | Permalink

    I’m not really a big beet fan either but if your daughter loved it then I’m sure I would as well!

  14. Posted January 27, 2011 at 8:20 am | Permalink

    Joumana, brilliant colours you have here in this mousse….a testament that natural colourings of food are far superior. Any more info on KIRI cheese?

  15. Posted January 27, 2011 at 9:17 am | Permalink

    so beautiful colour…

  16. Amanda
    Posted January 27, 2011 at 9:39 am | Permalink

    Can’t wait to try this, it’s so creative! I love beets

  17. Posted January 27, 2011 at 10:35 am | Permalink

    Looks so beautiful especially surrounded by the arugula. I think it would be a perfect appetizer for a holiday dinner because it is so festive looking. Good job!

  18. Posted January 27, 2011 at 10:36 am | Permalink

    Beet gnocchi are one of my absolute favorites.. I can imagine this mousse could be a new addition to that list. Like you, I love beets… and the color can’t be beat. This with your salad and a piece of fish would be a perfect meal!

  19. Posted January 27, 2011 at 11:28 am | Permalink

    Wow…that looks very healthy. Apart from using beet to make juice, I don’t have much idea how to use it. This looks delicious. Would love to give a try.

  20. Posted January 27, 2011 at 11:59 am | Permalink

    Verrines are so much fun! And with beets presented like this the color is so bright and inviting. Definitely can play around a lot with the basics of the recipe

  21. Joumana
    Posted January 27, 2011 at 12:20 pm | Permalink

    @Peter: I found a site online that sells Kiri. It also comes in a goat cheese version, all neatly packaged in small packets. Made by the same folks who make La Vache qui rit in France.
    http://parthenonfoods.com/kiri-cheese-wedges-portions-108g-p-2162.html

  22. Posted January 27, 2011 at 12:21 pm | Permalink

    Une mousse aux couleurs chatoyantes et certainement délicieuse. De plus, j’aime beaucoup la betterave aussi.
    A très bientôt.

  23. SYLVIA
    Posted January 27, 2011 at 3:17 pm | Permalink

    “We eat with our eyes” This is a very attractive presentation, it takes skill and style to serve a meal like this that is visually very pretty, can’t wit to dig in.
    Beets are excellent liver and blood purifier, they get their red color from a compound called betacyanin, which is the messy stuff that stains your hands, betacyanin is a potent cancer fighter. Joumana, you should be a food stylist.

  24. Posted January 27, 2011 at 3:51 pm | Permalink

    This looks beautiful….Love the color! My mom loves beets…. I have to make this for her!

  25. Posted January 27, 2011 at 5:29 pm | Permalink

    lovely idea Joumana, thanks for sharing….A hug

  26. Posted January 27, 2011 at 5:32 pm | Permalink

    I love beets and this mousse is great. I usually make a beet puree, which is actually a lot like a mousse, with olive oil, walnuts, garlic and potatoes. Beets give such a beautiful color and their taste is so earthy and sweet.
    One more wonderful recipe from you Joumana!
    Magda

  27. Posted January 27, 2011 at 6:24 pm | Permalink

    I have just written a comment on this very appealing appetizer, however it seems that sth went wrong and it was not saved; so I repeat – thank for this idea; I love beets, beets are one of my favorite vegetables; I bookmarked your recipe and I will try it soon ! Best regards.

  28. Posted January 27, 2011 at 6:25 pm | Permalink

    Beautiful photography, Joumana. Love it. You have to post on foodgawker or tastespotting…

    Andy

  29. Posted January 27, 2011 at 7:04 pm | Permalink

    Just look at that brilliant color…I love beets as well and this is delectable!

  30. Posted January 27, 2011 at 7:52 pm | Permalink

    Gorgeous color and excellent flavors! I like the addition of tahini.

  31. Posted January 27, 2011 at 8:18 pm | Permalink

    Joumana,

    You’ve got the beat….the beet.
    Beet is not only tasty but full of cyanins (red color) with antioxidant properties. Great pics and inviting colors!

  32. Posted January 28, 2011 at 9:35 am | Permalink

    ‘La Vache qui rit’ cheese brings back so many memories of travelling through Europe by myself. A few slices of bread, cheese spread and a glass of vino and I was good to go ;0)

    Love what you did with the beets…stunning color and photo!

    Ciao for now,
    Claudia

  33. Posted January 29, 2011 at 5:25 am | Permalink

    I love beets, too – particularly with goat cheese. I made a wonderful thick cold beet soup in Paris last summer at one of the cooking classes I took with a lovely vinegar in it that I have made at home a few times since. This looks yummy, too. I shall definitely try it.
    You post the more gorgeous, delicious, nutritious food every day, Joumana. I wish I could be as good to my family as you are to yours.
    :)
    Valerie

  34. Posted January 29, 2011 at 8:15 pm | Permalink

    What a color!

  35. Posted January 30, 2011 at 6:10 pm | Permalink

    Bravo! Looks superb, and I’d like to try to make it, Joumana. Since I am in France, do you know the cheese the chef used? Perhaps I can find it…

  36. Joumana
    Posted January 30, 2011 at 9:40 pm | Permalink

    @Tammy: it was called fromage frais. Similar to a farmer’s cheese I guess.

  37. Posted January 31, 2011 at 11:37 pm | Permalink

    hi joumana… such brilliant colours. gorgeous would love to try this. i have never had or made vegetable mousses – so my question – does one eat this with bread? or just as is? is this an appetizer?>

  38. Joumana
    Posted February 1, 2011 at 12:27 am | Permalink

    @Rajani: After making it, my daughter remarked that it went well with kebabs. Since you are a vegetarian, I would eat it as an appetizer, which is what it is (the French chef called it “amuse-bouche”). It goes well with bread, frankly I ate it too fast and just with the salad as a side!

  39. Posted February 2, 2011 at 11:42 am | Permalink

    This looks really unique! I recently made a beet hummus that was delicious. Beets can do no wrong!

  40. Posted February 2, 2011 at 7:52 pm | Permalink

    Gosh, you always post the best food, Joumana! I wish someone would make me something this healthful and delicious tonight. I suppose I could just go ahead and do it though;)
    p.s. Your photos here are awesome!

  41. Posted February 3, 2011 at 4:59 pm | Permalink

    I too love beets. This looks super good. I’m sending the link over to twitter to share.

  42. Posted April 10, 2011 at 8:02 am | Permalink

    Looks beautiful :-) makes you just want to look at it! But honestly, I cannot imagine the taste.. Can’t imagine eating it! What does it taste like?

  43. Posted April 24, 2011 at 4:27 am | Permalink

    Dear Joumana
    II really like your blog. Did I mention how good it looks?

  44. Posted July 24, 2011 at 1:28 pm | Permalink

    Extraordinaire cette recette, elle me fait vraiment envie aussi bien de part sa couleur que par son goût. Une bien jolie découverte culinaire….

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