Beet Mousse

Beet Mousse


  • 8 small red beets, cooked (I used pre-cooked beets from Trader Joe’s)
  • 1 c soft cheese (I used a mixture of quark, ricotta, burrata and gorgonzola)
  • 1 tbs honey
  • 1 clove garlic, minced
  • Freshly ground sea salt and pepper to taste


  • Add beets to blender and pulse.
  • Add honey and pulse.
  • Add cheese in small amounts until desired texture and taste is reached.
  • Season with salt and pepper.

Suggested servings:

  • with broccoli sformato
  • as a dip
  • layered with fresh greens topped with radish slices

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