This recipe is an accompaniment to the Studio 4 Recipe on 03/28/2017 – Littleneck Clam Salad
- 3 each red beets
- 1 tbsp olive oil
- 1 pinch Kosher salt/black pepper
- 1 tsp sugar granulated
- 2 tbsp chicken stock
Roast beets whole with olive oil and S/P.
Peel beets and add to blender.
Add remaining ingredients and puree until smooth.
I pass mine through a sieve to achieve a smoother consistency, but this step isn’t crucial
AND DON’T FORGET TO TUNE IN ON 03/28/2017 FOR THE WHOLE RECIPE AND FINAL DISH!