Beetroot cream


2 onions cut in slices

1 carrot sliced

2 beets cut into cubes

Umeboshi vinegar

Soy cream for garnish


Olive oil

 Crema de remolacha


Saute the onion in a pan with olive oil and a pinch of salt.

When it starts to get golden brown, add the carrots and beets.

Saute slightly.

Cover with water and let it cook until vegetables are tender.

Remove some of the broth so the cream won’t be too liquidish, add it if needed later.

Blend the vegetables and add a umeboshi vinegar to taste to polarize the sweetness of the cream.

Garnish with a few drops of soy cream … and enjoy it simple!