Beetroot Sorbet with Pickled Beets, Rye Crumble & Horseradish Cream
A smooth and refreshing Beetroot Sorbet served with tangy pickled beets, crisp rye crumble, and gentle horseradish cream. This dish balances sweet, sour, creamy, and crunchy elements in a calm, refined way that feels special yet approachable.
- Servings: 4
Source: meltmeal.com
Ingredients
- cooked beetroot
- sugar
- orange juice
- lemon juice
- of salt
- large raw beetroot, peeled and finely diced
- apple cider vinegar
- water
- salt
- bay leaf
- black peppercorns
- crème fraîche or sour cream
- freshly grated horseradish
- Salt to taste
- slices rye bread, diced
- olive oil
- Raw beet slices, shaved thin
- Microgreens
- Beetroot powder