Red beetroot gel

This recipe is perfectly balanced earthy flavors of the beetroot and rich acids of the balsamic vinegar.

Creation of Ollie Schuiling, Restaurant Kasteel Heemstede, Houten, The Netherlands.

Makes 1 kilogram.

Red beetroot gel

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




beetroot juice



balsamic vinegar






agar agar

Preparation method

  • Bring the beetroot juice, balsamic vinegar and sugar to the boil in a stainless steel pan.
  • Add the agar agar stirring constantly and allow to boil for 2 minutes.
  • Sieve the mixture into a container and set aside to firm up.
  • Put the gel through a blender to liquefy.
  • Pass the gel through a fine sieve. 

Serving suggestions

  • This gel is very versatile. Can ideally be combined with icing sugar in a dessert.
  • As part of w compositio, e.g. with tarragon, fennel, quinoa or potato components.
  • Goes well with goose liver.

Previous page