This recipe for a beet mousse seems very modern. I can imagine finding it on the menu of one of the new vegetable-centric restaurants that are popping up all over. But it's from the February, 1979 issue of Gourmet. I, for one, can hardly wait to try it. (Other recipes were for beets stuffed with onion, ham, sour cream and horseradish mixture, and a very lively beet green souffle.)
