Beetroot mousse

Ingredients for 4 servings:

• 500 g beetroot
• salt water
• 200 g crème fraîche
• 1 shallot(s)
• 1 tbsp olive oil
• 3 tbsp chives
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Cook 5 small beets (100g each) in salted water. This takes about an hour. Rinse with cold water, peel, and dice. Finely chop the shallot, sauté in olive oil, and sauté for a few minutes. Puree the beets with the diced shallots, salt, and pepper in a blender or with an immersion blender. Bring the crème fraîche to a boil briefly, then whisk or fork into the purée. Sprinkle with chives and serve. The mousse goes exceptionally well with boiled potatoes. You can also mix it with finely chopped herring fillets and serve well chilled with baguette as an appetizer. The more I think about it, the more I think a bit of grated lemon zest might also work…