Beet Mousse

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Preparation info

  • Serves


    as an accompaniment to a main course of red meat or chicken
    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Michel Guérard, chef de file of the nouvelle cuisine of the seventies, invented a whole mini-cuisine of vegetable mousses (see also mousse of green beans). To my mind, they are among the most typical and most lastingly successful of the recipes created by a revolutionary culinary movement that reexamined and recombined classic ideas without, in its better moments, ever losing sight of the fundamental taste and character of ingredients. This is an adaptation of Guérard’s recipe in Cuisine Courmande (1978).


  • 1 tomato
  • 2 tablespoons oil
  • 1 large onion, peeled and sliced thin
  • 1 garlic clove, smashed and peeled
  • ¼ cup red wine vinegar
  • ¾ pound beets, peeled, trimmed, and sliced thin
  • Salt
  • Pepper
  • 1 tablespoon heavy cream, approximately
  • ½ cup chicken stock, approximately


  1. Bring 6 cups of water to a boil. Immerse the tomato and count to 10. Remove the tomato with a slotted spoon and run it under cold water to stop the cooking. With a small sharp knife, pull away the skin. Put the tomato in a colander. Press lightly on it with a wooden spoon so that its liquid flows away. Remove and discard the seeds. Chop roughly and reserve.
  2. Heat the oil in a skillet. Reduce the heat and simmer the onion and garlic until the onion is translucent. Pour in the vinegar and deglaze the pan with a metal spatula. Add the reserved tomato and the beet slices. Season with salt and pepper. Cover and simmer gently for 1 hour over low-medium heat.
  3. Transfer the contents of the skillet into a processor fitted with the steel blade. Process for 2 to 3 minutes. Scrape into a saucepan. Whisk in the heavy cream and the chicken stock. Add more if necessary to produce a smooth, light puree. Serve hot.

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