Beetroot Purée

Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Beetroot Purée

  • trimmings from the salt-baked beetroot
  • sherry vinegar to taste
  • caster sugar to taste
  • fine salt to taste


Blend the trimmings until smooth. Season with the rest of the ingredients; add these a little at a time. The purée should have a nice balance of sweet and sour.