Beetroot Mousse and Purple Artichokes

Préparation
15min
Cooking
0min
Difficulty
Cost
For 4 people
  • 2 cooked beetroots
  • 2 tbsp chives
  • 2 tbsp chervil
  • 1 fresh cheese (Ricotta)
  • olive oil
  • 8 purple artichokes
  • the juice of 1 lemon
  • Salt
  • Freshly milled pepper

    • Prepare the beetroot mousse: wash the beetroot and mix it with the herbs into a purée.

    Mix the purée with the fresh cheese and olive oil, and season to taste.

    Prepare the artichokes: clean the artichokes and remove the upper leaves, remove the heart, cut into thin strips and add the lemon juice so they do not blacken.

    Fill four verrine glasses halfway with the beetroot mousse and halfway with the artichokes.

    Perfect wine pairing

    More about this grape variety

    Pinot Noir de France

    What to drink with ?

    When the new wave of French Touch artists interpret VDF on social networks