Beetroot Pearls

Rich in color and earthiness, beetroot pearls add depth and drama to salads, root vegetable dishes, and gourmet plating.

Ingredients

  • ¾ cup (180mL) fresh beetroot juice (strained)
  • ¼ cup (60mL) cold water
  • 1 tbsp (15mL) lemon juice
  • ½ tsp (2g) sodium alginate
  • 1 tsp (4.5g) calcium chloride
  • 2 cups (500mL) ice-cold water (for bath)

Instructions

  1. Prepare Juice
    • Juice or blend raw beets and strain well for a smooth liquid.
  2. Mix Base
    • Combine beet juice, water, and lemon juice in blender.
  3. Add Alginate
    • Blend on low and sprinkle in sodium alginate gradually. Blend for 1 minute.
  4. Rest
    • Let mixture sit 30 minutes to settle bubbles.
  5. Strain
    • Push through fine mesh sieve into The Spherificator®.
  6. Prepare Bath
    • Dissolve calcium chloride in 500mL ice-cold water.
  7. Form Pearls
    • Use The Spherificator® to form pearls, curing for 1 minute.
  8. Finish
    • Rinse quickly in cold water. Store chilled.

Expert Tips

Flavor Pairings
  • Sweet-savory: Add touch of apple juice or ginger.
  • Earthy boost: Blend with roasted beet juice for depth.
Color Control
  • Vivid red: Use fresh raw beets, not canned.
  • Glossy finish: Strain juice multiple times.
Troubleshooting
  • If gritty: Use nut milk bag or cheesecloth for fine straining.
  • If dull flavor: Add a pinch of salt or lemon zest.
Serving Ideas
  • Salads: Pair with goat cheese, arugula, or walnuts.
  • Garnish: Use in root veggie purées or plated entrees.
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