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Matt’s Beetroot Puree

Matt Bremerkamp’s Beetroot Puree
Restaurant Botanica – Spicers Vineyards Estate

“An easy and tasty winter puree to go with any dark meat or perfect with quail…”

 


INGREDIENTS:

500g beetroots
2 sprigs rosemary
150g orange juice
150g brown sugar
100g balsamic vinegar


METHOD:

  1. Roast your beets until tender
  2. Peel by rubbing with a clean cloth, then roughly chop beets
  3. Add all the ingredients in a pot and cook until all the juices have reduced by half
  4. Blend until smooth.