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Beetroot mousse with tuna and parsley emulsion


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Rate this recipe 3.4/5 (205 Votes)


  • For beetroot mousse:
  • 200g cooked beetroot
  • 1 tin tuna in brine (170 g drained)
  • 170g cottage cheese
  • 1 tbsp white balsamic vinegar
  • 1 clove of garlic
  • ½ tsp salt
  • pepper
  • For the emulsion of parsley
  • 1 bunch of parsley
  • A touch of garlic
  • 5 tbsp olive oil
  • 5 tbsp of water
  • salt
  • Decoration:
  • Some diced cooked beetroot
  • Some diced feta
  • Pine nuts
  • A few drops of balsamic cream


servings 6
Level of difficulty Easy
Preparation time 15mins
Cost Budget Friendly


Step 1

In the bowl, add the red beetroots (save 1/2 for the decoration), the drained tuna, cottage cheese, vinegar, garlic, ½ tsp salt and some pepper. Mix 1 minute in a blender on high speed, starting with medium speed for the first ten seconds.
Pour the mixture into individual small "verrine" serving glasses.

Step 2

Rinse the bowl, and put all the ingredients for the parsley emulsion in the bowl. Blend 1 minute on full speed. Spoon into the glasses with the beetroot.

Step 3

Cut the rest of the beetroot into very small cubes and finely dice the feta. Sprinkle into the glasses and decorate with curly parsley. Sprinkle a few pine nuts on top and add drizzle of balsamic vinegar cream.

It is a pure delight!

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