Beetroot Purée

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 300 g beetroot
  • 20 ml sherry vinegar
  • 20 ml olive oil
  • salt and pepper

Method

Peel the beetroots, individually wrap in foil and place on a tray. Bake in the oven at 180°C for 1 hour or until soft. Transfer the beetroots to a Thermomix jug and add the sherry vinegar. Blend until smooth and emulsify with the olive oil. Season with salt and pepper to taste.