將甜菜洗淨，切成大塊。 在燉鍋中加熱少許特級初榨橄欖油，將切碎的大蒜略微爆香。 加入甜菜葉，蓋上鍋蓋以中火烹煮約4-5分鐘，直至軟嫩。 以鹽和胡椒調味，然後攪打至形成光滑的奶油狀。 清洗魷魚時，將觸鬚與身體分離，去除口部及內臟。 用大火將其煎至金黃酥軟，期間淋上少許特級初榨橄欖油。 將熱騰騰的瑞士甜菜奶油醬盛盤，最後點綴烤魷魚即可。
為突顯這道菜的植物與海洋元素，特選用一款來自撒丁島的DOP特級初榨橄欖油，其果香中度濃郁，帶有明顯的草本、杏仁、朝鮮薊氣息，並隱約透出番茄的風味。 苦味與辛辣味皆屬中等強度，為甜菜的甘甜與烤魷魚的濃郁風味增添了獨特韻味。
Funded by the European Union. However, the views and opinions expressed only represent the author himself and do not represent the views and opinions of the European Union or the European Research Executive Agency (REA). Neither the EU nor funding agencies are responsible for it.
Funded by the European Union. However, the views and opinions expressed only represent the author himself and do not represent the views and opinions of the European Union or the European Research Executive Agency (REA). Neither the EU nor funding agencies are responsible for it.
