Filter
Reset
Sort ByRelevance
NATALIEHOLMES
Shallot beet butter
Share
Tweet
Pin
Whatsapp
Print
Directions
-
Stir the butter in a food processor smooth with the shallots, boiled beetroot and balsamic vinegar. Season with (four seasons) pepper.
-
Spoon the butter on a large piece of cling film and turn to a large roll. Leave to taste in the fridge.
Blogs that might be interesting
-
30 minSide dishRed pepper, lime, ground cumin, sunflower oil, fresh mango, fresh strawberry, ready-to-eat avocado, Little Gem lettuce, fresh coriander,salad with avocado, mango and strawberries -
20 minSide dishleeks, walnuts, Red cabbage, extra virgin olive oil, Red port, balsamic vinegar, mustard, dried rosemary, garlic,autumn salad with red cabbage -
10 minSmall dishfrozen peas, White beans, fresh herbs, garlic, olive oil, Parmesan cheese, old cheese, lemon juice,humus spread of white beans and peas -
15 minAppetizerfennel bulb, oil, paprika, tuna, flat leaf parsley, pine nuts, balsamic vinegar,insalate - tuna with roasted fennel
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it