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Savory Beetroot and Balsamic Sorbet
  • Vegan
  • < 100 kcal

Savory Beetroot and Balsamic Sorbet

A smooth savory sorbet with earthy beetroot, restrained sweetness, bright acidity and a rounded balsamic finish. This recipe pairs well with goat cheese, smoked mackerel, roasted root vegetables or bitter-leaf salad.

Prep
100 min
Program
SORBET
Level
Easy
Price
€

Prepare the base

  1. Preheat the oven to 200°C, or 180°C fan.

  2. Remove any leafy tops from the beetroots. Wash and scrub them, but leave them whole and unpeeled.

  3. Arrange the whole beetroots in a small baking dish, then cover the dish tightly with foil.

  4. Roast the beetroots for 50 to 75 minutes, depending on their size. They are ready when a small knife slides easily into the center of the largest one.

  5. Remove the dish from the oven and uncover it. Leave the beetroots to cool until they are safe to handle.

  6. Peel the cooked beetroots, then cut them into pieces.

  7. Add the beetroot flesh, water, balsamic vinegar, lemon juice, granulated sugar and salt to a blender.

  8. Blend for 1 to 2 minutes, until completely smooth and the sugar is fully dissolved.

Freeze and spin

  1. Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.

  2. Close with the storage lid and freeze flat for 24 hours.

  3. Once fully frozen, run the SORBET program.

  4. If the texture is powdery or crumbly after the first cycle, run RE-SPIN.

    Still not right after re-spinning? See how to fix the texture.

Serve

  1. Serve a small scoop with goat cheese, smoked mackerel, roasted root vegetables or a bitter-leaf salad.

  2. Enjoy!

Storing leftovers

Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.

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Tips

  • For a quicker version, replace the raw beetroot with 350 g plain cooked beetroot. Choose vacuum-packed beetroot without vinegar or other seasoning, skip the roasting steps and begin by cutting it into pieces.
  • Choose small or medium beetroot of a similar size so it cooks evenly.
  • The sugar is deliberately restrained for savory service, but reducing it further may make the sorbet hard and icy.

Nutrition

100 gPint
Calories73345
Protein (g)1.36.2
Carbs (g)17.683.3
Fat (g)0.1½