C4_top
RECIPE
40 min

Cocktail Champagne Beetroot

Susumu Shimizu By Susumu Shimizu, Chef

Brilliant colors and refreshing taste

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Average: 4 (88 votes)

Ingredients For

  • 0.50 cl
  • x 2
  • 200 cl

Boil the beetroot.

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  • Peel the boiled beetroot, and puree in a blender.

    Cocktail_Champagne
  • Combine the beetroot puree with the crème de cassis.

    Put the beetroot puree in glasses and pour champagne on top.

    Cocktail_Champagne
  • Hazelnuts
    Hazelnuts
    PDO Vallée des Baux-de-Provence Olive Oil
    PDO Vallée des Baux-de-Provence Olive Oil
    See Recipe