Warm Beetroot Salad with Horseradish Mousse

3hr 15m
Preparation/cooking time: ca. 40m + Refrigerate: ca. 120m + Bake: ca. 35m

For 4 people

Nutritional Information

Contains 338 Kcal


  • 500 g raw beets, cut into 2-cm-thick segments
  • 2 onion, cut into segments
  • a little pepper
  • 3 tbsp. orange juice
  • 1 tbsp. apple vinegar
  • salt and pepper to taste
  • 150 g frisée, cut into pieces
  • 50 g crème fraîche
  • 1 dl cream
  • 2 tbsp. horseradish, finely grated
  • 1 tsp. anise
  • 3 tbsp. rapeseed oil
  • 1 organic orange, use grated zest only
  • 0.75 tsp. salt

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  • Whip the crème fraîche and cream until stiff. Mix in the horseradish, season with salt. Cover the mousse and leave to chill for approx. 2 hours.
  • Thoroughly combine the oil, aniseed and orange peel, season. Add the beetroot and onion slices, mix. Place the vegetables on an oven tray lined with baking paper.
  • Bake for approx. 35 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool. Combine the orange juice, vinegar and oil, season.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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