Description
A light and flavorful beetroot and feta mousse served in small glasses, perfect as an appetizer.
Ingredients
Scale
- 250g cooked beetroot
- 150g feta cheese
- 100g cream cheese
- 1 tbsp lemon juice
- Salt to taste
- Black pepper to taste
- Fresh dill for garnish
Instructions
- Combine cooked beetroot, feta cheese, cream cheese, and lemon juice in a food processor.
- Process until smooth and creamy.
- Season with salt and black pepper to taste.
- Spoon the mousse into small glasses or verrines.
- Chill for at least 30 minutes before serving.
- Garnish with fresh dill.
Notes
- Ensure the beetroot is well-drained if using canned.
- Adjust lemon juice and seasoning to your preference.
- For a smoother texture, you can add a tablespoon of Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 verrine
- Calories: 150 kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
Keywords: beetroot, feta, mousse, verrines, appetizer, no-cook, vegetarian, mediterranean