Winter Buttermilk Latte with Roasted Beet and Toasted Buckwheat

Preheat the oven to 200°C (fan 180°C). Wash the beets under running water with a brush, do not peel them — the skin will help retain the flavor. Wash the apples and cut them in half, removing the cores. On a large baking sheet, place two layers of aluminum foil or parchment paper. Cut the beets into halves or quarters (if they are large), and place them next to the apples. Drizzle lightly with oil (optional 5 g), and sprinkle 1 g of salt evenly over the beets. Wrap tightly in foil (so that steam can circulate easily) and bake for 50–70 minutes — check with a fork: the beet is soft when the fork goes in the center without resistance; the apple should be soft and slightly collapsed (after 30–40 minutes).

In a medium skillet without fat, toast the roasted buckwheat groats over medium heat. Toast for 3–5 minutes, stirring constantly with a wooden spoon, until the grains become more aromatic and slightly dark brown — you will smell a nutty aroma. Transfer the toasted groats to a pot with 800 ml of cold water, bring to a boil over high heat, then reduce the heat to low and cook for 12–15 minutes covered, until the groats impart their flavor to the infusion. After cooking, strain the infusion through a fine sieve into a bowl — reserve the liquid (this is the base of the drink); you can leave the rest of the toasted buckwheat for sprinkling (drain and dry in the skillet for 2–3 minutes).

After removing from the oven (see step 1), let the beets and apples cool for 5–10 minutes until they are noticeably warm but not hot. Peel the beets (the skin should come off easily with a knife or fingers) and remove the skin from the apples if you want a smooth consistency. Cut into smaller pieces and place in a blender along with 200–250 ml of strained grain infusion (from step 2). Add 1 g of salt and, if using, 60 g of honey (optional) and 2 g of cinnamon (optional). Blend on high speed for 60–90 seconds until the mixture is completely smooth and silky. Check the consistency — it should be thick like cream; if too thick, add 25 ml of grain infusion at a time to achieve the desired fluidity.

Pour the blended mixture into a wide pot and heat over low heat — the temperature should be moderate (maximum 60–65°C), stirring with a wooden spoon every 30 seconds for 4–6 minutes, so the drink heats up but does not boil. When the mixture is hot and homogeneous, remove the pot from the heat. In a separate bowl, pour in 400 ml of chilled buttermilk: pour half (200 ml) into the hot mixture and quickly mix with a whisk to create a smooth emulsion base; set aside the remaining 200 ml of buttermilk for the foam (chill in the fridge for 5–10 minutes, then whip with a hand frother or whisk) to obtain a light foam for decoration. If you decided to use 30 g of sauerkraut (optional), finely chop it and add a teaspoon (about 10 g) to the hot mixture while stirring to add a sour note — hold off on adding the rest, taste to see if the flavor suits you.

Pour the hot drink into 4 bowls or thick glasses (about 200–220 ml each). On top, add a spoonful of whipped buttermilk foam (from step 4), then sprinkle with 10–15 g of toasted buckwheat (the remainder from step 2) for crunch. If desired, gently drizzle 5–10 g of honey over the surface of each serving (optional). Serve immediately — the drink tastes best warm, with the contrast of the cold foam.

Before serving, taste the drink and adjust the balance if necessary: if it's too sour — sweeten with 5–10 g of honey; if it's too thick — add 25–50 ml of warm porridge infusion. For a spicier version, sprinkle a little cinnamon just before serving.