102 Beetroot Purée with Wine Vinegar

Preparation info
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By Michel Guérard

Published 1978

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Purée mousse de betteraves au vinaigre ‘A deep rose-coloured sweet-sour purée’


Main ingredients

  • 350 g (12¼ oz) cooked beetroot
  • 150 g (


  1. Peel the beetroots and onions and cut them in very thin rounds.
  2. Heat the olive oil in a saucepan and allow the onions and garlic to soften without browning. Let them cook until their moisture has evaporated – about 5 minutes-stirring with a wooden spatula to prevent them sticking.
  3. Pour in the vinegar and deglaze the pan, then add the tomato pulp and t