BALSAMIC BEETROOT PUREE
4 medium beetroots
Olive oil Salt and pepper
Zest and juice of an orange
Small bunch of fresh mint or small dollop of horseradish
Squeeze of lemon
Balsamic vinegar to taste
Blend with hand blender.
Can be kept in sealed Tupperware in the fridge for up to 2 weeks as of date made.
Recipe posted by Annie Goussard Newton
Photo: Annie Goussard Newton
