1 red beetroot
2 tbsp vegetable stock
4 tbsp olive oil
1 tbsp pink peppercorns (or black if you don’t have pink)
pinch of caster sugar
Cook the beetroot – gently wash leaving roots and an inch or so of stalk and boil for 20-40 minutes depending on size. Liquidise with stock, then whisk in olive oil, pepper, sugar and some salt and pepper.
This dressing is a great colour and a wonderful compliment to any salad or main course!
September 17th, 2014 → 3:23 pm @ Craig Bayne