Ingredients
Ingredients for 10 servings:
- 15g Ardo Garlic diced
- 300g Ardo diced beetroot
- 5g Ardo chili red diced
- 50g Ardo Diced Onions
- 25g butter
- 25g olive oil
- 2 tbsp. apple vinegar
- Pinch of salt
Allergens
Milk
Preparation
- Boil the beets in lightly salted water for about 5 minutes until tender.
- Fry the onion and garlic in the pan in butter and olive oil.
- Add the beets and fry them in a pan with the chili until the beets are slightly caramelized.
- Add the apple vinegar and salt to the pan and continue frying for a few minutes.
- Blend with a little boiling water to make a creamy and fine puree.
- Season to taste with salt, apple vinegar, and more chili if needed.
- Pour into a scalded glass and store in a cool place.
