2 large egg yolks
1 medium onion
juice of 1 small lime
2 tablespoons olive oil
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
1 small cooked and peeled beetroot
3 soup spoons heavy cream
2 large egg yolks
1 medium onion
juice of 1 small lime
2 tablespoons olive oil
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
1 small cooked and peeled beetroot
3 soup spoons heavy cream
Place the eggs and onion in a blender
Blend until smooth, slowly adding the olive oil
Finally add the beetroot and heavy cream; blend only to achieve a creamy consistency
Refrigerate at the time of serving.
