John Myers
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Aioli & Beetroot Meets Goat
The perfect aioli & beetroot meets goat recipe with a picture and simple step-by-step instructions.
Aioli & beetroot meets goat
Aioli
- 400 ml Sunflower oil
- 200 ml Milk 3.8% (room temperature)
- 2 tsp Salt
- 2 Cloves of garlic, smoked
Beetroot meets goat
- 250 g Beetroot, pre-cooked
- 150 g Goat cream cheese with honey
- 150 g Lemon
- 1 Clove of garlic, smoked
- Salt, gourmet pepper
Aioli
- Pour the sunflower oil into a tall container. Pour room temperature milk, peel the smoked garlic cloves and put in a press, add pressed. Season with salt. Then put in a hand blender and slowly pull it up from bottom to top, puree. Chill until further consumption.
Beetroot meets goat
- Take the pre-cooked beetroot out of the packaging and cut into pieces. Then put these in a powerful machine / mixer that you have. Goat cream cheese with honey, smoked garlic clove, peeled, put in a press, press through. Mix salt, gourmet pepper, lemon juice and everything together at the highest level for 2 minutes. If necessary, add seasoning and also keep cool until further consumption.
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