Ingredients
- 10 peppercorns
- 4 beets
- 4 bay leaves
- 30 ml oil
- 18 gr butter
- 1 gr oregano
- 1 gr thyme
- 1 gr coriander
- 1 gr fennel seed
- 1 gr 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.
