Purple sauce

Ingredients for 3 servings:

• 3 beetroots, pre-cooked
• 3 garlic cloves
• 1 egg(s)
• 235 ml rapeseed oil
• 1 tbsp Dijon mustard
• 1 tbsp champagne vinegar
• 1 tbsp, heaped chili powder, less if desired
• 7 blueberries, frozen
• n. B. Salt
• e.g. pepper, coarsely crushed
• n. B. Thyme
• e.g. oregano
• ½ lemon(s), the juice
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

Remove the precooked beetroot from the package, drain the juice, and set aside. Cut the beetroot into large pieces. Line a baking tray with aluminum foil, place the beetroot pieces on it, drizzle with a little olive oil, and season with sea salt, black pepper, thyme, and oregano. Mix everything together and then place in the oven at 150-180°C (top/bottom heat) for about 15-30 minutes. The pieces should be a deep red/black color. During this time, press three cloves of garlic and place them in a blender along with an egg (refrigerator temperature!). Gradually add the rapeseed oil while blending. Add the champagne vinegar and Dijon mustard and continue blending. If it seems too thin, no problem—the beetroot will correct that later. Cool the beetroot pieces after cooking, but don’t let them cool completely. Meanwhile, add the blueberries to the base sauce, more or less depending on the desired color. Add the beetroot juice and continue blending. Season to taste with sugar and chili powder. Add the slightly warm beetroot pieces and blend everything into a smooth sauce. Season to taste with salt and pepper. Finally, stir in the lemon juice. Goes well with fried chicken or beef.