|
|
|
| |
 | | Click for larger image |
Ingredients
100g shallots, diced
300g beetroot, peeled, diced
1 sprig thyme
1 pinch nutmeg powder
40ml red wine vinegar or other vinegars
800ml water
1 teaspoon salt
1 teaspoon sugar
pepper to taste
20ml vodka (optional)
topping
Mascarpone cheese or sour cream
Method
In a roomy saucepan, heat 1 tablespoon of olive oil and sauté the shallots until translucent. Add the rest of the ingredients, except the vodka, and bring to boil. Lower heat and simmer until beetroot is soft. Add the vodka and blend in a food processor until smooth. Adjust the seasonings to taste. Serve warm or chilled, with a quenelle of mascarpone cheese or a big dollop of sour cream.
|
|
|
|
)
