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Beetroot sauce

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Ingredients for 4 servings:

  • 10 thyme sprigs
  • 700 g beetroot
  • 2 shallots
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 200 g cream
  • salt and pepper
  • 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian

Pick the thyme leaves. Peel the beetroot and cut into 2 cm cubes. Quarter the shallots and halve the garlic. Combine the beetroot, shallots, garlic, and thyme on a baking sheet with the oil and season with salt and pepper. Roast in an oven preheated to 200°C (top/bottom heat) for about 30-40 minutes on the middle rack, stirring once. Purée the beetroot mixture with the cream in a blender until finely chopped. Season the beetroot sauce with salt, pepper, and 1-2 squeezes of lemon juice. Serve with pasta.

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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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