2 medium beets, peeled and coarsely grated (415 g)
3/4 cup of chicken broth, hot (180 ml)
For the cream
1 cup of fresh whipping cream (240 ml)
1 tablespoon of lemon juice
1 pinch of salt
2 medium beets, peeled and coarsely grated (415 g)
3/4 cup of chicken broth, hot (180 ml)
For the cream
1 cup of fresh whipping cream (240 ml)
1 tablespoon of lemon juice
1 pinch of salt
Preheat the oven to 250°C (very hot)
In a medium, round bowl, place the beets and chicken broth
Bake for 30 minutes or until the beets are soft but still slightly crunchy
Prepare the cream: in a medium bowl, mix all ingredients
Add the cream to the roasted and still warm beets
Serve immediately
165 calories per serving
