2 cooked beetroots (500g), peeled and passed through a food mill
1kg of boiled and milled potato
1 1/2 cups of milk
1/4 cup of white wine vinegar
1/4 cup of olive oil
1 tablespoon of red pepper paste
Salt to taste
2 cooked beetroots (500g), peeled and passed through a food mill
1kg of boiled and milled potato
1 1/2 cups of milk
1/4 cup of white wine vinegar
1/4 cup of olive oil
1 tablespoon of red pepper paste
Salt to taste
In a blender, combine the beetroot and potato and blend with the milk and salt
Add the white wine vinegar, olive oil, and red pepper paste
Pour into a saucepan and simmer well, stirring constantly
Serve immediately
Serves 12 portions
105 calories per serving
