Starters · Vegetarian · Vegan · Gluten-free · Dairy-free

Beetroot and Balsamic Sorbet

Name: Beetroot and Balsamic Sorbet
Prep time: 10 min
Total time: 505 min
Yield: 4 servings
Ingredients: 500 g (1 lb 2 oz) cooked beetroot; 2 ml (1/2 tsp) salt; 45 ml (3 tbsp) balsamic vinegar

A deep red savoury sorbet made from cooked beetroot, salt and balsamic vinegar, served as a cold starter or a garnish for raw fish. The AdaptaChef sorbet attachment crushes the frozen dice into a smooth ice while you add the vinegar batch by batch.

In brief Beetroot and Balsamic Sorbet is a starters recipe cooked in the Tupperware AdaptaChef. It takes 505 minutes in total and serves 4 servings.

Total time: 505 min
Prep: 10 min
Cook: 0 min
Rest: 495 min

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Product usedTupperware AdaptaChef

Tupperware AdaptaChef recipes (40)

Ingredients

4servings

500 g (1 lb 2 oz) cooked beetroot
2 ml (1/2 tsp) salt
45 ml (3 tbsp) balsamic vinegar

Method

Dice the beetroot and freeze for about 8 hours.
Sprinkle the frozen dice with the salt and leave them to soften for 15 minutes.
Fit the Tupperware AdaptaChef with the sorbet attachment. Feed the beetroot into the funnel a few pieces at a time, adding 5 ml (1 tsp) balsamic vinegar with each batch, then stir the sorbet gently until smooth.
Serve at once, on its own or with a salmon or scallop carpaccio, goat's cheese or a fish tartare.