Gastronomixs

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.

Beet purée

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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.

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