Beetroot with Crème Fraîche and Merlot Vinegar
A Moulin des Cépages recipe
We ate this with cold pork and a green salad - simple and delicious. It would be good with all cold meats and poultry.
2 medium beetroot - cooked and peeled
5cl merlot vinegar
5 tbsp crème fraîche
5 sprigs of thyme
Ground black pepper and sel de château
Cut the beetroot into small cubes.
Melt the butter in a frying pan and cook the shallots.
Add the vinegar and reduce slightly, stir in the creme fraiche, thyme and season to taste.
Remove from the heat and mix in the beetroot.
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