Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 685 grams | Beetroot; cooked |
| 15 grams | Butter |
| \N \N | Salt and freshly ground black pepper |
| \N \N | A few drops of freshly squeezed lemon |
| \N \N | ; juice |
| \N \N | Sugar |
| 140 millilitres | Cream; up to 175 |
Peel the cooked beetroot, wearing rubber gloves if you don't want to go purple! Chop the beetroot into cubes.
Melt the butter in a saut‚ pan, add the beetroot and toss. Then add the freshly squeezed lemon juice and cream and allow to bubble for a few minutes. Season with salt, pepper and sugar.
Taste, and add a little more lemon juice if necessary. Serve immediately.
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Carlton Food Network
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