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Beetroot and Garlic Sauce Recipe

A very good and unusual sauce to serve with fish, such as brill or turbot.
Especially if served with fresh noodles, or good buttery mashed potato.

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For 6 people:

10g/½oz Butter
75g/3oz diced cooked beetroot (the fresh, not the pickled variety)
1 medium Onion, peeled and thinly-sliced
50g/2oz Garlic cloves, peeled
150ml/¼ pint good fish, vegetable or light chicken stock
1 tablespoon (15ml) chopped parsley or chives (for decoration)


1. Melt the butter over a gentle heat, then sweat the sliced onion for two minutes, then add the beetroot and garlic cloves.

2. Pour in the stock and cook gently until the vegetables are soft.

3. Blend until smooth and sieve if necessary to get finer texture.

Serve under the fish fillets.

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