Borscht Mousse
I call it a Borscht Mousse, because it uses many of the ingredients found in the Russian soup. For a light summer meal, just add some spring mix and a Black-Eyed Peas Garbanzo Salad to your plate.
INGREDIENTS
3 medium beets
500 ml. of water
1 small onion
1 garlic clove
1 cup of Greek yogurt (light)
1 tablespoon of horseradish (optional)
1 pack of gelatin
Parsley and chives
Serves 6
When it is time to serve your Borscht Mousse, arrange the 6 slices of beets on a plate and remove the mousses from the molds placing each Borscht Mousse on each slice.
PREPARING YOUR BORSCHT MOUSSE
Peel and cut the beets in thin slices. Sautee the onions with garlic in some olive oil or butter. Add the beets and the water. Cook for about 30 minutes over medium heat, until the beets are tender. Let it cool down.
Arrange 6 of the bigger and nicer beet slices on a plate.
Reserve about 4 cups of water to use in another recipe: PINK RICE WITH ALMONDS.
Pour everything else in the blender cup, but leave 1/2 cup of the liquid in the pan. Heat the liquid, add a packet of gelatin and stir well. Add it to the blender together with the yogurt and the horseradish. Blend until it’s foamy. Add the parsley and chives to taste and blend for a second (because you want them as if they were chopped).
Pour the mixture in a 6-muffin silicone tray and place the Borscht Mousse in the fridge. Allow at least 2 hours.
