Beetroot with chocolate and balsamic vinegar

Name: beetroot with chocolate and balsamic vinegar
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 bottle beet juice 750 ml; 100 g extra pure chocolate; 4 el balsamic vinegar wood ripened (bottle, 250 ml); 2 boiled beetroot (shell 500 g), peeled; 1 bag arugula (lettuce, 40 g); coarse sea salt

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.

Ingredients

Directions

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.
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.