Beet & Strawberry Granita

The natural sugar and striking ruby-red color of beets make them a natural in a pastry kitchen—a fact not lost on chef Ferran Adrià, who plays with beets endlessly. As a dessert, serve this in the Adrià-inspired Rose Water Gelée with Yogurt and Beet Granita. Or if you omit the strawberries, the beet granita can be a stand-in for borscht, with a dollop of crème fraîche or frozen yogurt and a garnish of diced cucumber and dill. If serving as borscht, double