Our recent trip to Europe took us to Southern France. We spent almost two weeks in the foothills of the Pyrenees Mountains. One town we really enjoyed was Oloron St. Marie. We stayed at a beautiful bed & breakfast, complete with a magical garden, a creek and the most wonderful host ever. Patrick turned out to be one of these rare finds: interesting person, widely traveled, a mountain climber, and a fantastic chef to boot! During our stay, he served us this amazing “Beet Mousse” as a first course.
After my return home, I visited the farmers market, where I couldn’t resist these beautiful red, golden and candy cane striped beets. I had been thinking about recreating the beet mousse Patrick had made. He was kind enough to share the recipe with me.
So here it is:
4 to 5 small beets
2 to 3 tablespoons of mascarpone or sour cream
salt and pepper to taste
ground cayenne or a milder pepper ( I used some Espelette pepper I brought back from Oloron )
1 lemon, juiced
Boil or roast the beets until tender. When cool, slip off the skin.
Add the beets, mascarpone and lemon juice to the food processor and puree until smooth and silky. Taste, and add salt and pepper to your liking. Chill in the refrigerator until serving time. Sprinkle with chopped, toasted pistachios or fresh dill.
I made both golden and red beet mousse. Both were very delicious!