The beets, wash, wrap in foil and bake in the oven until soft. Ready beets to cool (I baked the day before, then up in the morning put it in the fridge).

Boil a chicken egg, I was very small, so I cooked two. To clean, separate the whites from the yolks. Beets clean, cut and grind in a blender. Then using a blender grind the beets in the pasta, add protein and nuts, grind them. In the end add cheese and whisk thoroughly. Cooled and served on toast/bread/baguette, sprinkle with grated egg yolk and garnish with dill. I really liked the mousse. My husband said that he was missing something, maybe salt/pepper. Try and will know, like it or not. Bon appetit!!!