Beetroot Velouté
Preparation time:
Cooking time:
Ingredients
Level
20 minutes
60 minutes
Ingredients for 4 people
Easy
Beetroot Velouté
The beetroot, with its deep red color and distinctive flavor, has ancient roots that date back to the prehistoric civilizations of the Mediterranean. However, it is in Europe, especially in colder regions, where the beetroot truly found its home and evolved into countless culinary variations.
The tradition of turning vegetables into creams and veloutés originates in the cold climates of Northern Europe, where the need for calorific and nutritious food during the winter months led to the creation of rich and hearty soups. The beetroot velouté combines this tradition with the unique taste and vibrancy of beetroot, creating a dish that warms not only the body but also the soul.
Over the centuries, beetroot velouté spread across different cultures, each of which brought its own variations and personal touches. Whether enriched with cream, flavored with fresh herbs, or served with crispy croutons, this velouté is a tribute to the versatility of beetroot and the creativity in the kitchen. Every spoonful of beetroot velouté is a celebration of tradition, nature, and culinary art.
Ingredients
Ingredients for 4 people:
300 gr of beetroot
15 fresh mint leaves
4 slices of cereal bread
40 gr of chopped almonds
Fine salt and black pepper (to taste)
2 tablespoons of Credo Extra Virgin Olive Oil
Preparation
Preparation: Use the beets (also known as red turnips or red carrots). For convenience, choose the pre-cooked ones available in stores, packaged and ready to use. Cut them into cubes and place them in a blender.
Add about 15 mint leaves to the beet cubes in the blender. Add a pinch of fine salt, black pepper, and two tablespoons of Coratina extra virgin olive oil.
Blend for 15 seconds until you achieve a smooth cream; serve it in deep dishes and garnish with mint leaves, a handful of chopped almonds, and a drizzle of Credo olive oil.
It is recommended to enjoy it with toasted cereal bread croutons.