January 26, 2011 • Category: Main Dish
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!
- 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
- 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.
- 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.
- 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.
45 Comments • Comments Feed
Tom Tall Clover Farm says:
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.
On January 26, 2011 at 11:32 pm
@Tom: no, so that is going to be my next move!
On January 27, 2011 at 1:05 am
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.
On January 26, 2011 at 11:34 pm
This was delicious!
On January 27, 2011 at 12:24 am
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”.
On January 27, 2011 at 1:30 am
A lovely idea! So pretty.
On January 27, 2011 at 2:30 am
superbe couleur!! je me demande ce que donne le goût sucré des betteraves avec la tahiné! à tester!
On January 27, 2011 at 2:56 am
Sounds delighful indeed! Though I rarely can get hold of raw beets here, they are usually sold cooked already…
On January 27, 2011 at 4:06 am
oum mouncifrayan says:
elle est vraiment épatante cette fameuse mousse!!!
bravo pour ta réalisation joumana!
On January 27, 2011 at 4:09 am
Wat a catchy and yummy mousse..
On January 27, 2011 at 6:14 am
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.
On January 27, 2011 at 6:51 am
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.
On January 27, 2011 at 7:43 am
I’m not really a big beet fan either but if your daughter loved it then I’m sure I would as well!
On January 27, 2011 at 8:09 am
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?
On January 27, 2011 at 8:20 am
@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.
On January 27, 2011 at 12:20 pm
Sushma Mallya says:
so beautiful colour…
On January 27, 2011 at 9:17 am
Can’t wait to try this, it’s so creative! I love beets
On January 27, 2011 at 9:39 am
Joan Nova says:
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!
On January 27, 2011 at 10:35 am
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!
On January 27, 2011 at 10:36 am
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.
On January 27, 2011 at 11:28 am
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
On January 27, 2011 at 11:59 am
Une mousse aux couleurs chatoyantes et certainement délicieuse. De plus, j’aime beaucoup la betterave aussi.
A très bientôt.
On January 27, 2011 at 12:21 pm
“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.
On January 27, 2011 at 3:17 pm
This looks beautiful….Love the color! My mom loves beets…. I have to make this for her!
On January 27, 2011 at 3:51 pm
lovely idea Joumana, thanks for sharing….A hug
On January 27, 2011 at 5:29 pm
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!
On January 27, 2011 at 5:32 pm
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.
On January 27, 2011 at 6:24 pm
Beautiful photography, Joumana. Love it. You have to post on foodgawker or tastespotting…
On January 27, 2011 at 6:25 pm
Magic of Spice says:
Just look at that brilliant color…I love beets as well and this is delectable!
On January 27, 2011 at 7:04 pm
5 Star Foodie says:
Gorgeous color and excellent flavors! I like the addition of tahini.
On January 27, 2011 at 7:52 pm
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!
On January 27, 2011 at 8:18 pm
‘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,
On January 28, 2011 at 9:35 am
A Canadian Foodie says:
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.
On January 29, 2011 at 5:25 am
What a color!
On January 29, 2011 at 8:15 pm
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…
On January 30, 2011 at 6:10 pm
@Tammy: it was called fromage frais. Similar to a farmer’s cheese I guess.
On January 30, 2011 at 9:40 pm
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?>
On January 31, 2011 at 11:37 pm
@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!
On February 1, 2011 at 12:27 am
Lentil Breakdown says:
This looks really unique! I recently made a beet hummus that was delicious. Beets can do no wrong!
On February 2, 2011 at 11:42 am
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!
On February 2, 2011 at 7:52 pm
Da @Kitchen Corners says:
I too love beets. This looks super good. I’m sending the link over to twitter to share.
On February 3, 2011 at 4:59 pm
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?
On April 10, 2011 at 8:02 am
II really like your blog. Did I mention how good it looks?
On April 24, 2011 at 4:27 am
Extraordinaire cette recette, elle me fait vraiment envie aussi bien de part sa couleur que par son goût. Une bien jolie découverte culinaire….
On July 24, 2011 at 1:28 pm