Three medium-sized beets, peeled and grated (415 g)
Three-quarters of a cup of chicken broth, hot (180 ml)
To the cream
One cup of fresh heavy cream (240 ml)
One tablespoon of lemon juice
One pinch of salt
Three medium-sized beets, peeled and grated (415 g)
Three-quarters of a cup of chicken broth, hot (180 ml)
To the cream
One cup of fresh heavy cream (240 ml)
One tablespoon of lemon juice
One pinch of salt
Preheat the oven to 250°C (very hot)
In a medium-sized, round bowl, place the beets and chicken broth
Bake for 30 minutes or until the beets are tender but still slightly crunchy
Prepare the cream: in a medium-sized bowl, mix all the ingredients together
Add the warm cream to the roasted beets
Serve immediately
165 calories per serving
