The red beetroot is a tasty and colourful tuber, perfect to bring a little colour to your table!
30 grams peeled hazelnuts
1 Tropea onion
1 Trevisano radicchio
2 tablespoons light mayonnaise
red wine vinegar
Prepare the ingredients.
Peel the onion and cut it in half, then slice the two halves thinly and leave them in cold water for about 10 minutes so that the onion loses its flavour and is more digestible. Later, dry it with paper. Peel also the beetroots and chop them. Wrap the hazelnuts in parchment paper and grind them with a meat mallet.
Blend the onion, beetroots and 2/3 of hazelnuts in a mixer, then add two spoons of olive oil, 1 spoon of red wine vinegar, mayonnaise and finally a pinch of salt and pepper. Blend until you have obtained a uniform mixture.
Finish and serve.
Clean and wash the endive as well as the radicchio. Serve the beetroot mousse in 4 little bowls and garnish with the remaining hazelnuts. Suggest your guests to eat the mousse with some leaves of radicchio or endive but also with toasted bread or breadsticks.