Beetroot puree

This is an easy beetroot puree for a smashing result.  You can use any soft-cheese really. I used cow cheese triangle because it is what I had in the fridge.

Ingredients

• 4 small to medium fresh beetroots
• 2 smiling cow cheese triangles
• Salt&pepper

Method

Boil some water in a saucepan, add 1/s tbsp of rock salt.  Peel the beetroot and cut into medium size chunks (it makes cooking quicker). When the water is boiling, place into the saucepan and cooked until tender when inserting a knife (about 30 min).

Transfer to a food processor, add 2 “vache qui rit”/”laughing cow” or similar soft cheese.  I used these ones because they have been in the fridge, my daughters asked for them but now refuse to eat them. Turn the food processor on until very smooth.  Adjust the salt.  Transfer to a bowl.

I used it with lamb when I first made it.