1/3 cups of water
1/4 cup of olive oil
1/4 cup of red wine vinegar
2 tablespoons of finely chopped onion
2 tablespoons of honey
2 tablespoons of Dijon mustard
1 teaspoon of salt
2 cooked beetroot without skin
1/3 cups of water
1/4 cup of olive oil
1/4 cup of red wine vinegar
2 tablespoons of finely chopped onion
2 tablespoons of honey
2 tablespoons of Dijon mustard
1 teaspoon of salt
2 cooked beetroot without skin
Cut the beetroot into pieces and blend in a blender with the remaining ingredients to obtain a homogeneous sauce
Refrigerate until serving.
