• 100g beets, cooked and cubed
• 100g goat cheese
• 85ml (1/3 cup) 2% plain Greek yogurt
• 5 ml (1 tsp) olive oil
• 100g arugula
• 175ml (3/4 cup) 2% plain Greek yogurt
• A few arugula leaves
• Fresh or frozen cranberries
1- In a large frying pan, heat the olive oil and sauté the arugula for about 5 minutes, stirring constantly. Let it cool down.
2- In a food processor, mix beets, goat cheese and yogurt for 1 or 2 minutes until the mixture is smooth and homogeneous.
3- Pour the mixture into 6 verrines or glass jar. Keep in the refrigerator.
4- In a food processor, blend the arugula and yogurt for 1 or 2 minutes until the mixture is smooth and homogeneous.
5- Pour the mixture over the beet mousse into the 6 verrines or glass jar.
6- Decorate the verrines or glass jar with arugula and cranberries (optional).
Nutritionnal Value by portion
Energy : 93 kcals
Proteins: 8 g
Carbohydrate: 4 g
Total fat: 5 g
Sodium: 111 mg
Fibers: 1 g