How to make
Heat the olive oil in a pan and fry the coarsely chopped onion in it. Season with salt and black pepper.
Peel the beets, cut them into cubes and boil them in a little salted water. Wait for them to cool and blend them with the stewed onion.
Dilute to the desired thickness with the previously dissolved vegetable broth.
Finally, add the cream and the finely chopped parsley. Mix well to make a creamy mixture.
Garnish each portion of beetroot puree with parsley leaves, halved boiled egg and a rose made out of boiled beetroot.
Serve as a dip with toasted bread slices or as a side dish for meat dishes.
Enjoy your meal!
