Beet purée
A deliciously creamy beetroot puree. The vinegar and lime provide a delicious acidic taste.
Creation by Jacob Jan Boerma, De Leest restaurant***, Vaassen, the Netherlands.
Makes 250g.
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Ingredients
|
250 |
g |
boiled spring beets |
|
1 |
tbsp |
sushi vinegar |
|
As needed: |
|
lime, zest |
Preparation method
- Finely blend the beets until you have a creamy purée and season to taste with the sushi vinegar and lime.
- Add spices for extra depth.
Serving suggestions
- As a component of a main dish, e.g. with lobster, spring beets, spices, and verveine.
- In compositions with components of, e.g. pork, veal, lamb, beef, or goat cheese.
- In a composition with several preparations of various types of beetroot.