Ingredients
250g Beetroot (peeled and chopped raw)
1 Garlic Clove (peeled and sliced)
1 Shallot (peeled and sliced)
15g Butter
10g Balsamic Vinegar
Sprig of Thyme (leaves only)
700g Vegetable Stock
3g Salt
Preparation
- Sweat off the shallot and sliced garlic in oil
- Add the beetroot and butter
- Cook over a high heat for 5 minutes before deglazing with the balsamic
- When boiled dry add the stock, salt and thyme, then simmer for 1-2 hours (until fully cooked)
- Blitz, season & pass through a fine sieve