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Beetroot with chive cream

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Ingredients for 4 servings:

  • 500 g beetroot
  • 1 bunch of chives
  • 250 g sour cream (24% fat)
  • 50 g butter, well chilled, salted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the beetroot balls thoroughly. Bake with the skin on in a preheated oven at 220°C for about 45 minutes. Cut the chives into small rounds and mix with the sour cream. Briefly rinse the beets in cold water and peel. Serve with the salted butter and the chive sour cream. This recipe makes an excellent appetizer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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