• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 100g shallots, diced
  • 300g beetroot, peeled, diced
  • 1 sprig thyme
  • 1 pinch nutmeg powder
  • 40ml red wine vinegar or other vinegars
  • 800ml water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • pepper to taste
  • 20ml vodka (optional)
  • Topping
  • Mascarpone cheese or sour cream


  1. In a roomy saucepan, heat 1 tablespoon of olive oil and sauté the shallots until translucent.
  2. Add the rest of the ingredients, except the vodka, and bring to boil. Lower heat and simmer until beetroot is soft.
  3. Add the vodka and blend in a food processor until smooth. Adjust the seasonings to taste.
  4. Serve warm or chilled, with a quenelle of mascarpone cheese or a big dollop of sour cream.
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