Description
Very pleased that yesterday my Merriam beetroot and tuna was accorded such a warm welcome. Dish from the same category, which I represent today, is very different in taste from the first option. There is no component of the fishery, and the consistency is similar to the airy mousse.
Ingredients
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Beets
150 g
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Yogurt
1.5 tsp
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Egg white
1 piece
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Olive oil
1 tsp
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Lemon juice
1 tsp
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Vinegar
1 tsp
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Salt
-
Black pepper
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Parsley
-
Almonds
Cooking
With the help of a blender grind in a homogeneous puree the following ingredients: - boiled beets; olive oil; yogurt; vinegar; lemon juice; - salt, pepper (to taste)
Egg whites beat with a mixer into a tight foam.
Beet mass gently mix with beaten egg whites.
Spread in small cups and put in the fridge an hour and a half. It is very important to serve cold (otherwise the protein will "float" and the lush texture of mousse will be hopelessly lost). Before serving, add charm, decorate verrini greens and nuts.
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