Beetroot Cappuccino
4 servings
25 minutes
Beet cappuccino is a refined dish of European cuisine that combines the rich flavor of sweet beetroot, the creaminess of sour cream foam, and the crunchy notes of walnuts. This dish not only surprises with its presentation reminiscent of classic coffee cappuccino but also impresses with the depth of its flavor bouquet. Historically, beetroot has been widely used in European gastronomy due to its versatility and benefits. This cappuccino is an elegant and original treat that can be served as a sophisticated appetizer or light aperitif. Its rich color and airy texture make it perfect for special occasions. With a harmonious balance of sweetness, spiciness, and creamy texture, it leaves an unforgettable impression and awakens gastronomic curiosity.
1
Peel the beetroot and cut it into small cubes. Cut the onion into the same size cubes.
- Beet: 400 g
- Onion: 2 heads
2
Heat oil in a saucepan, add beetroot and onion, and sauté lightly. Cover and simmer for 5 minutes over medium heat. Then add hot broth and simmer until the beetroot is tender.
- Olive oil: 3 tablespoons
- Beet: 400 g
- Onion: 2 heads
- Vegetable broth: 1 l
3
Use a slotted spoon to remove the vegetables and transfer them to the blender container. Blend into a puree, adding broth.
- Beet: 400 g
- Onion: 2 heads
- Vegetable broth: 1 l
4
Chop the garlic very finely and add it to the puree, season with salt and pepper to taste.
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
5
Spoon the puree into small transparent glasses (or cappuccino cups), carefully layer sour cream on top (to resemble creamy foam), and sprinkle with crushed walnuts.
- Sour cream 33%: 200 g
- Crushed walnuts: to taste