This lovely appetizer is a pretty starter to a special meal. The hint of sharp, tangy mustard coupled with apple and fennel strikes up a delightful combination of flavours, from sweet to savoury to acidic. This delightful recipe also doubles as a dipping sauce served with crisp apple slices, celery, and crispy nut wafers.
Savoury Beetroot Mousse
Ingredients
- 2 large red beetroots, trimmed, about 1 lb (454 g)
- 1 cup (250 mL) full-fat plain yogurt, divided
- 1 Tbsp (15 mL) honey
- 2 tsp (10 mL) Dijon mustard
- 2 tsp (10 mL) unsalted butter
- 3 Tbsp (45 mL) finely diced fennel
- 3 Tbsp (45 mL) finely diced, unpeeled green apple
- 2 Tbsp (30 mL) finely chopped toasted walnuts
- Fennel fronds or fresh dill for garnish, optional
Nutrition
Per serving:
- calories97
- protein3g
- fat5g
- saturated fat3g
- trans fat0g
- carbohydrates10g
- sugars7g
- fibre1g
- sodium69mg
Directions
01
Preheat oven to 350 F (180 C).
02
In small roasting pan just large enough to hold them, place beets along with 1/4 cup (60 mL) water. Cover pan tightly and place in preheated oven. Bake for about 1 hour, or until beets are very tender when pierced with a fork.
03
Remove and set aside until cool enough to handle. Peel and chop and then place beets in a high-speed blender along with 3/4 cup (180 mL) of the yogurt, honey, and mustard. Pulse contents to blend. Then whirl at high speed, scraping down sides of bowl occasionally, until mixture is very smooth and silky. Transfer to a covered container until ready to serve. Can be refrigerated for a couple of days.
04
When ready to serve, make topping. In small frying pan, melt butter. Add diced fennel and apple and sauteu0301 until slightly golden-tinged but still a little crisp, about 1 minute.
05
Spoon Beetroot Mousse into 6 small serving dishes. Top with a dollop of remaining plain yogurt and equal amounts diced fennel and apple topping. Sprinkle with walnuts and serve with a sprig of fennel fronds or fresh dill.
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.