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Julia Monroe
Beetroot with chocolate and balsamic vinegar
A tasty recipe. The vegetarian appetizer contains the following ingredients: beet juice (750 ml), extra dark chocolate, balsamic vinegar (wood-ripened (bottle, 250 ml)), boiled beetroot ((500 g), peeled), arugula (lettuce, 40 g) and coarse sea salt.
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Ingredients
Directions
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Bring the beet juice to a boil and simmer for half an hour on medium heat. Remove from the heat and let cool for 5 minutes. Chop 75 g of chocolate into pieces and add the vinegar to the beet juice. Stir until the chocolate is melted. Allow to cool completely.
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Cut the beetroot into each 8 parts. In 4 deep plates, create a low-boiled beet sauce. Divide the pieces of beet over it. Sprinkle with rucola and scrape the rest of the chocolate over it. Sprinkle to taste with sea salt.
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Nutrition
205Calories
Sodium0% DV1.015mg
Fat14% DV9g
Protein8% DV4g
Carbs9% DV27g
Fiber32% DV8g
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