Beetroot Sponge

• 12 g (⅖ oz) beetroot juice reduction
• 100 g (

Place the beetroot juice reduction and the salt baked beetroot in a vita-prep (or high-speed blender) and blend on high speed until smooth. Add the egg whites and yolks, sugar and salt, and continue to blend into a smooth liquid. Pour the mixture into a bowl and fold through the almond meal and flour. Pour the batter into a 500