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Prepare the beetroot:
If you are using fresh beetroot, cook it in lightly salted water for about 45-60 minutes, until tender. Let them cool, peel them and cut them into pieces.
If you are using canned beets, rinse them well and drain them.
Make the beetroot mousse:
Puree the beets in a blender or food processor until very fine.
Add the cream cheese, lemon juice, honey and cumin if using and mix well.
Whip the cream until stiff and gently fold into the beetroot mixture until well combined.
Season with salt and pepper to taste.
Prepare the crunchy component:
Lightly toast walnuts or pine nuts in a pan with olive oil. If you want a sweet note, you can add sugar to caramelize the nuts.
Let the nuts cool.
Serve:
Divide the beetroot mousse evenly into small glasses or verrines.
Sprinkle with the toasted nuts.
Garnish and serve:
Garnish with fresh herbs and a drizzle of balsamic reduction or high-quality olive oil.
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