Crispy Red Bee Mousse in Glasses

Ingredients:
For the beetroot mousse:
4 medium-sized beetroots (preferably fresh, or 2 cans of beetroot, well drained)
200g cream cheese (or a vegan alternative)
100ml cream
1 tbsp lemon juice
1 tsp honey or agave syrup (to taste)
Salt and pepper to taste
1 pinch cumin (optional, for extra flavour)
For the crunchy component:
50g walnuts (toasted and roughly chopped) or pine nuts
2 tbsp olive oil
1 tsp sugar (optional, for a sweeter note)
For the garnish:
Fresh herbs (e.g. coriander or parsley)
A splash of balsamic reduction or a few drops of good quality olive oil
Preparation:

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