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