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Beetroot sorbet
Description
Beetroot is a mysterious root crop, the main secret of which is that it should be baked entirely in the oven, wrapped in several layers of foil, and not boiled for an hour and a half.
Cooking
Step 1
Rinse the beets, wrap in foil and bake in the oven at 200˚ C for 30–40 minutes.
Step 2
Peel off the skin and let cool. Coarsely chop and put in a blender. Add wine, salt and pepper. Grind to a puree state, pour into a flat dish.
Step 3
Place in the freezer for 1-2 hours until ice crystals form around the edges. Remove, stir and place back in the freezer until ice forms.
Step 4
Line 6 glasses with lettuce leaves and spoon sorbet balls over them.
Step 5
Garnish with sour cream and chopped onions.
Ingredients
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