![C4_top](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2020-06/20200610anis-274.jpg?itok=rQQ3pPco)
Brilliant colours and refreshing taste
Tiempo de preparación
30 mín
Ingredientes Para
-
-
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x 1
Preparación
1
Boil the beetroot.
![](/sites/tastefrance.com/files/2020-06/20200610anis-234.jpg)
2
Peel the boiled beetroot, and puree in a blender.
![](/sites/tastefrance.com/files/2020-09/Cocktail_Champagne_3.jpg)
3
Combine the beetroot puree with the crème de cassis.
4
Put the beetroot puree in glasses and pour champagne on top.
![](/sites/tastefrance.com/files/2020-09/Cocktail_Champagne_4.jpg)
Colaborador
![Susumu Shimuzu](/sites/tastefrance.com/files/styles/max_325x325/public/2020-06/Susumu%20Shumizu.jpg.webp?itok=vLFyJYia)
Susumu Shimizu
Chef