The beet type is a dense sauce which can be served with crackers, small loafs, pieces of vegetables or even to meat. In the winter when the choice of vegetables not such big as it would be desirable, dense beet sauce helps to diversify the menu and will bring a lot of benefit.
It is required to you
- Products:
- 1 big beets or 2 beets of the small size
- 3 garlic gloves
- sauce наршараб - to taste (about 2-3 tablespoons)
- Fresh fennel - 1 small bunch
- Fat sour cream - 2 tablespoons
- Violet basil - to taste
- Lemon juice - about 2 teaspoons
- Salt, black sprinkling pepper
- 1 tablespoon of olive oil
Instruction
1. Bake in a foil or boil beet, cool it. If you boil beet, it will be waterier. The baked beet more fragrant, and taste of such vegetable more saturated. On the other hand, such beet drier.
2. Cut beet in large cubes and crush it in the blender with garlic. Add sour cream, sauce, salt, pepper, lemon juice and olive oil, and once again well shake up. If beet initially was dry, perhaps, it will be required to add a little more sour cream. It is possible to finish consistence also vegetable broth. Small cut greens and accurately implicate it in ready sauce.
3. Remove type in the fridge for some time - so sauce will become more fragrant.