Rose & Beet Cultured Mimosa with Manchego Omelette

Rose & Beet Cultured Mimosa with Manchego Omelette

In celebration of Mother's Day, I created this elegant libation that is beautiful to drink and to behold. It is dedicated to my own Mom who didn't like mimosas with orange juice because she said she couldn't taste the champagne!

"What's the point?" she asked. Quite right, Mom.

Well, I am sure that she would approve of this version. The fermented beet brine pairs perfectly with the sweetness of the rose sugar, and with every sip, the happy champagne bubbles come through and dance on the tongue.

And if you wanted to treat your Mom to a home cooked brunch, there's also an easy recipe for Manchego Omelette that goes deliciously well with the mimosa.

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Mimosa Ingredients:

  • 1 wedge lemon
  • 1 teaspoon (5 ml) fermented beet brine from
    Fermented Beets with Apples & Raisins
  • 1/2 teaspoon (2.5 ml) rose sugar + more to coat rim of glass (See directions at end of post on how to make rose sugar)
  • 5 fl oz (148 ml) champagne, cava, or prosecco


1. Run the wedge of lemon around the rim of a champagne flute, then coat with rose sugar.
2. Add in the fermented beet brine and rose sugar.
3. Lift the class with one hand and tilt the class to a 45 degrees angle, then very slowly pour in the champagne. (Tilting the glass helps to prevent bubbles from foaming to the top.)


Rose & Beet Cultured Mimosa served with Manchego Omelette topped with Beet & Apple Ferment

Manchego Omelette Ingredients:

  • 2 - 3 whole eggs (from pasture-raised hens are best)
  • 1/8 teaspoon (0.62 ml) sea salt
  • 1 Tablespoon (15 ml) butter, coconut oil, or extra-virgin olive oil
  • 1/3 cup (80 ml) grated manchego cheese + a little more for garnishing
  • 1/3 cup (80 ml) Fermented Beets with Apple & Raisins
  • Sprig of parsley or basil for garnish


1. Break the eggs into a bowl, add salt, and fluff with a fork.
2. Heat a small cast iron or omelette pan to medium-high heat with the cooking oil of choice.
3. Pour the egg mixture onto pan and spread around the pan. Cook for about one minute to set the eggs, and then add in the 1/3 cup grated cheese.
4. Fold the omelette in from two sides, and cook for another minute until just set.
5. Turn omelette onto a plate and top with serving of the Fermented Beets with Apples and Raisins. Grate a little more cheese on top, and add the sprig of herb.
6. Serve immediately with the Rose & Beet Cultured Mimosa.

Check out our blog on 10 Steps to Save Mother Earth.

Happy Mother's Day!

How to make Rose Sugar:

  • 1 part organic dried rose petals
  • 2 parts organic sugar

1. Place ingredients into a mortar and pestle and ground until fine.




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