Beetroot Sauce

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 200 g (7 oz) beetroot (beets), peeled
  • 1 tablespoon


Juice the beetroot and strain through a fine sieve lined with an oil filter. Pour the beetroot juice and vinegar into a saucepan and bring to the boil. Reduce the liquid by two-thirds then whisk in the butter and keep warm until required.