Beetroot salad with
garlic and almond sorbet

With this dish, the Picual CAVIAROLI creates different layers of textures. The sensation provided by CAVIAROLI next to a foam in the mouth is very interesting. It highlights the delicacy of the two textures and, at the same time, “dresses” the foam, without masking its unique taste.


400g finely chopped almonds
500g water

  1. Add the almonds to the water and mix with an electric whisk.
  2. Keep in the fridge for 24 hours.
  3. After this time, blend the mixture in a blender until it becomes a paste.
  4. Pass this paste through a muslin cloth to achieve a thick, delicious almond milk.


400g almond milk (pre-made)
50g water
½ sheet 2g gelatin.

  1. Melt the wrung-out gelatin with the indicated amount of water.
  2. Add the almond milk, mix and add salt.
  3. Put in an ice-cream freezer container and freeze.


1 fresh beetroot
200g water
40g sugar

  1. Bring together the water and sugar and bring to the boil.
  2. Peel and cut the beetroot in the cold meat slicer into 0.1cm-thick slices.
  3. Put the beetroot slices in the boiling syrup, take off the heat and keep in the fridge.


2200g cooked beetroot
200g water

  1. Mix the beetroot with the indicated amount of water in a blender until it is a smooth purée.
  2. Strain and keep in the fridge.


300g beetroot purée (pre-made)
1½ sheet 2g gelatin.
Crushed black pepper
1 N2O canister
1 half-litre whipping siphon

  1. Dissolve the wrung-out gelatin in a third of the beetroot purée.
  2. Add the rest of the purée, mix and season with crushed black pepper.
  3. Strain and put into the siphon. Close it and load the gas.
  4. Keep in the fridge for 3 hours.


100g beetroot purée (pre-made)
50g olive oil
Crushed black pepper

  1. Season the beetroot purée with salt and black pepper.
  2. Add the olive oil without mixing and keep in the fridge.


100g extra virgin olive oil
6 cloves of garlic

  1. Cut the cloves of garlic with the skin on in half and add them to the oil.
  2. Infuse at 70 C for 3 hours, take off the heat and strain.
  3. Keep in a sauce doser at room temperature.


40g natural yoghurt
8 washed and halved strawberries
5g bitter almond oil
Salt flakes
20g chopped toasted green pistachios
20 beetroot sprouts
20g balsamic vinegar

  1. Put the almond sorbet through the ice cream freezer.
  2. Place 4 half-strawberries on the edges of a circular plate, forming a cross.
  3. Following the imaginary circle, drizzle the yoghurt and separated beetroot vinaigrette around the plate.
  4. Next to each strawberry, place two slices of candied beetroot, making sure that they have shape. Dress the strawberries with a drop of bitter almond oil and a dash of crushed black pepper.
  5. Scatter the chopped toasted pistachios around the salad and place 5 beetroot sprouts between the beetroot slices.
  6. Place a quenelle of 40g of almond sorbet in the middle of the plate, drizzle with 10g garlic oil and season with salt flakes. Next to the sorbet quenelle, add 5 drops of balsamic vinegar.
  7. Finish up by filling in the gaps in the salad with 4 dollops of beetroot foam. On each of these, place a teaspoon of PICUAL OLIVE OIL CAVIAROLI.