Preparation

1

Step 1

Roughly chop the beetroot. Use (disposable) gloves for this, as the beetroot stains easily.

2

Step 2

Rinse the rosemary, shake dry and remove the needles.

3

Step 3

Puree all ingredients finely in a blender.

4

Step 4

Season with salt and pepper.

5

Step 5

Pour into jars, cover with a little oil and close. Store in the refrigerator.

For the recipe, you'll need:

Ingredients

Portions

2

Food

  • 2.0 medium-sized, cooked beetroot
  • 1.0 Rosemary sprig
  • 125.0 g Salted and roasted peanuts
  • 1.0 Lemon juice
  • 80.0 ml Olive oil
  • 2.0 tbsp White wine vinegar
  • 2.0 tsp Honey
  • Salt, pepper