Peel and cut the onion and the beetroots, reserving the beetroots leaves to use as a "topping".
Add EVOO to the pot, fry the onion. Once fried, add the beetroot. Cover the whole with the water and milk and cook for 20 minutes.
Next, cut the beetroot leaves into julienne strips, fry them with a little EVOO and very small minced garlic. Cover the pan so that it cooks little by little with the steam itself. Once cooked, add the lemon juice and let it reduce. Reserve to assemble the dish later.
Once the beetroot and onion are cooked, place them in a blender and grind.
Plate if we want to consume it hot, otherwise put it in the refrigerator for a few hours beforehand, and on top of the cream add the “topping” of the beetroot leaves, which will be hot and will contrast with the temperature of the cream.
Finish the dish with a few flakes of black salt or similar, poppy seeds, parmesan cheese and a splash of EVOO.
Servings 0