Mary Miso - Recipes for every day - Cookbooks
2 beetroots
50ml water
25ml olive oil
1 table spoon aceto balsamico
3 twigs of thyme
seasalt
dressing:
1 table spoon apple vinegar
1 tea spoon sugar
4 table spoons sunflower oil
salt
100g blackberries
4 table spoons roastet pistachio, peeled
4 twigs of tyhme, picked
Peel beetroots and cut into 5mm thick slices. Add with the other ingredients into a frying pan. Season with salt and let simmer on low heat until soft. If necessary, add some more water.
Dressing: Mix apple vinegar, sugar and sunflower oil. Season with salt. Cut blackberries in slices and add to the dressing.
Arrange beetroot slices on plates ans sprinkle with the dressing. Serve with roasted pistachios and thyme.
