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Beetroot with chocolate and balsamic vinegar
 
 
4 ServingsPTM50 min

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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Directions

  1. 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.
  2. 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.


Nutrition

205Calories
Sodium0% DV1.015mg
Fat14% DV9g
Protein8% DV4g
Carbs9% DV27g
Fiber32% DV8g

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