Beetroot Velouté: Surprise Your Guests with a Colorful Starter!

Have you ever considered incorporating beets into your autumn meals? This seasonal vegetable is packed with essential nutrients and adds stunning color to your dishes. Let’s dive into making a fresh, healthy, and visually appealing beetroot velouté that will impress your friends and family!

Recipe Information

Servings: 4
Total Time: 30 minutes
Difficulty: Easy

Ingredients

4 red beets (cooked, vacuum-packed for convenience)
100 g feta cheese
1 Greek yogurt
1 Chioggia beet
Juice of half a lemon
30 ml water
20 ml vinegar
10 g white sugar
1 spring onion
Black sesame seeds (for garnish)
A pinch of fleur de sel (flower of salt)
Freshly ground black pepper to taste

Instructions

Cut the red beets into small cubes.
Slice the Chioggia beet into thin rounds, then into thin strips, and set aside in a bowl.
Finely chop the spring onion.
In a KitchenAid K400 blender, combine the red beets, Greek yogurt, lemon juice, fleur de sel, and black pepper.
Blend until achieving a smooth, velvety texture. Add a bit of water if necessary to thin the consistency.
In a saucepan, mix the water, vinegar, and sugar. Heat until it reaches a gentle boil, then remove from heat.
Pour the hot liquid over the sliced Chioggia beet and let it sit for 10 minutes to pickle.
In beautiful shallow bowls, pour the beet velouté, and top with the pickled Chioggia beet, crumbled feta, chopped spring onions, and a sprinkle of black sesame seeds.

Notes

This dish can be served warm or chilled, based on your preference. The vibrant colors make it an attractive starter.

Recipe Tips

For an added depth of flavor, consider roasting the beets with herbs before cooking. Fresh herbs like dill or mint also pair well as garnishes.

Nutritional Information

This velouté is rich in antioxidants, vitamins, and minerals essential for your health.

FAQ

1. Can I use canned beets for this recipe?

Yes, canned beets can be used, but fresh or vacuum-packed beets provide a better flavor and texture.

2. What if I don’t have Chioggia beets?

You can substitute with additional red beets or choose another type of beet available to you.

3. How long can I store the leftover velouté?

The velouté can be stored in an airtight container in the refrigerator for up to three days.

4. Is this recipe vegetarian?

Yes, the recipe is vegetarian-friendly.

5. Can I prepare this recipe in advance?

Absolutely! The velouté can be made a day ahead; just reheat before serving.

Beetroot Velouté