Restaurants›BCN Taste & Tradition›Beet Foam, Cucumber Tartare, And Lime Recipe

Beet Foam, Cucumber Tartare, And Lime Recipe

Inspired by BCN Taste & Tradition
Time30m
Serves2

Espuma de remolacha, tartar de pepino, y limón

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Ingredients

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Ingredients for Beet Foam and Cucumber Tartare

Method

Preparation Steps

1

Making the Beet Foam

Peel and chop the beetroot into small pieces. In a saucepan, combine the beetroot and vegetable broth. Bring to a boil and simmer for about 15 minutes or until the beetroot is tender.

2

Blending the Mixture

Transfer the cooked beetroot and broth to a blender. Blend until smooth. Add soy lecithin and blend for an additional 2 minutes until well combined.

3

Creating the Foam

Using an immersion blender, aerate the beet mixture until it becomes frothy. Set aside while you prepare the tartare.

4

Preparing the Cucumber Tartare

Finely dice the cucumber and red onion. In a bowl, combine the diced cucumber, red onion, fresh dill, lime juice, olive oil, salt, and black pepper. Mix well.

5

Plating

To serve, place a spoonful of cucumber tartare on a plate and top it with beet foam. Drizzle with additional lime juice if desired.