For a creative brunch, why not reinvent the classic goat cheese tartine by adding a touch of beetroot sorbet? The sweetness of the beetroot and the slightly tangy taste of the goat cheese complement each other perfectly. This unique combination brings freshness and color to your plate, for a brunch that will wow your guests.
Beetroot Sorbet Recipe
This beetroot sorbet is very simple and dairy-free. It adds a sweet and earthy note that's perfect for pairing with savory dishes, especially a slice of fresh goat cheese on toast.
Ingredients :
- 3 cooked and peeled beets
- 2 tablespoons of maple syrup or honey (adjust to your taste)
- 1 teaspoon of lemon juice (to balance the sweetness of the beetroot)
- Approximately 100 ml of cold water (adjust according to consistency)
Preparation :
- In a blender, combine the beets with the maple syrup (or honey), lemon juice, and water. Adjust the amount of water until you achieve a smooth, slightly runny texture that will give the sorbet the perfect consistency.
- Pour the mixture into the Ninja Creami container, being careful not to exceed the MAX FILL . Cover and place in the freezer for 24 hours .
- Once thoroughly frozen, insert the container into the Ninja Creami and start the Sorbet to obtain a perfectly smooth and refreshing texture.
- If the sorbet seems a little too firm, use the Respin to make it smoother, adding a little water if necessary.
Assembly: Goat cheese tartine and beetroot sorbet
To create this original open-faced sandwich, start by toasting slices of country bread, then generously spread fresh goat cheese on top. Next, place a scoop of beetroot sorbet on top. To complete the dish, add a few arugula leaves and a pinch of chopped walnuts.
This sweet and savory duo is perfect for a brunch that combines freshness and originality. The slightly sweet and tangy beetroot sorbet balances the creamy taste of the goat cheese and adds a touch of color and refinement to your brunch. Try it to surprise and delight your guests!
