Silky Roasted Beetroot Purée
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Step 1 of 5
1 of 5
Wrap the beetroot with the olive oil, shallot, optional garlic and salt and roast at 190°C for 60 to 75 minutes, until completely tender.
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What you are cooking with
- 1 kg Beetroot
- 2 tbsp Olive oil
- 1 small Shallot
- 1 clove Garlic, optional for a guest who avoids garlic
- 1 tbsp Balsamic vinegar
- 1 tsp to 2 tsp Honey
- 30 ml to 50 ml Vegetable stock or water
- 20 g Cold butter
- to taste Salt and black pepper