Gastronomixs

Beet purée

Creation by Jacob Jan Boerma, De Leest restaurant***, Vaassen, the Netherlands.

Beet purée

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Ingredients

250

g

boiled spring beets

1

coffee spoon

sushi vinegar

 

 

lime, zest

 

pinch of

spices

Preparation method

  • Finely blend the beets until you have a creamy purée and season to taste with the sushi vinegar, spices, and lime.

Serving suggestions

  • As a component of a main dish, e.g. with lobster, spring beets, spices and verveine.

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