Fennel, Apples, Pickled Shallots, Ricotta & Mascarpone Mousse, Pistachios

Preheat the oven to 400°F (200°C). Wrap the golden beets in aluminum foil and roast them in the oven for about 45-60 minutes or until they are tender. Let them cool, then peel and slice.

Roast the Beets

Thinly slice the shallots and place them in a bowl. In a separate bowl, mix together vinegar, sugar, and a pinch of salt until dissolved. Pour the mixture over the shallots and let sit for at least 30 minutes.

Prepare Pickled Shallots

Thinly slice the fennel bulb and apples. Toss them together in a bowl with olive oil, salt, and pepper.

Slice Fennel and Apples

In a bowl, whisk together ricotta and mascarpone cheeses until smooth. Season with a pinch of salt and pepper.

Make the Mousse

On a serving plate, arrange the sliced golden beets, fennel, and apple mixture. Top with the pickled shallots and dollops of the ricotta and mascarpone mousse. Sprinkle with chopped pistachios before serving.

golden beets

Recipe information

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