102 Beetroot Purée with Wine Vinegar

Main ingredients

• 350 g (12¼ oz) cooked beetroot
• 150 g (5¼

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