Ingredients
- 10 peppercorns
- 4 beets
- 4 bay leaves
- 2 tb oil
- 2 tb butter
- 1/2 ts oregano
- 1/2 ts thyme
- 1/4 ts coriander
- 1/4 ts fennel seed
- 1/4 ts rosemary
Quarter the beets and transfer them to a processor. Process the beets until coarsely chopped. Transfer them again to a small saucepan and stir over medium heat until heated through. Add the butter and stir until glossy. Season to taste with salt, and serve immediately.
