Grated Beetroot With Butter
This vibrant and flavorful beetroot dish is a delightful combination of earthy beets, aromatic garlic, and tangy vinegar. The grated beetroots are cooked down with a hint of balsamic or red wine vinegar, while the pureed garlic adds a gentle kick of flavor. A knob of butter is incorporated at the end to provide a rich and creamy finish to this simple and wholesome recipe. With each bite, you'll experience a burst of colors and tastes that are both comforting and satisfying.
— Constant Cookbook
Ingredients
- 3 garlic cloves pureed
- 8 raw beetroots
- balsamic vinegar or red wine vinegar(red wine vinegar works the best)
- A knob of butter
Instructions
- Wash and grate the roar beetroot and put in a bowl.
- Add the vinegar depending on how strong you want it.(you may want to taste it to find out what is the best strength for you).
- Puree the garlic cloves and put them into a bowl.
- Mix all of it together and put into a pan.
- Turn on the hob to warm the saucepan.
- Put the beetroot into the saucepan and simmer for 30 minutes.
- Add the butter once cooked and eat straight away or put in a tubawear container to cool.Then put in the fridge.
Yield
Serves 4
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