Beetroot Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

By Martin Benn

Published 2014

  • About

Ingredients

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

Method

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.