Beetroot Salmorejo recipe
Surprise everyone at home with this beetroot salmorejo, with its intense colour and delicate flavour thanks to the cooked beetroot.
You can present it in the traditional way with boiled egg and ham, all finely chopped, or simply as it is, very fresh with a drizzle of extra virgin olive oil on top.
Alternative to the traditional salmorejo recipe.
We mount the blade accessory on our Küken robot.
Add 500g of chopped cooked beetroot, 300g of peeled and chopped tomatoes, 2 cloves of garlic, peeled and halved, and a teaspoon of salt.
We grind for 30 seconds at speed 10.
Add 50g of breadcrumbs, 2 tablespoons of sherry vinegar and 100ml of water.
In the next step, programmed at 1 minute, while the contents are being crushed, we will add 60ml of olive oil in a trickle through the grid of the filling hole.
We grind for 1 minute at speed 10.
Our beetroot salmorejo is ready!
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Ingredients
Directions
We mount the blade accessory on our Küken robot.
Add 500g of chopped cooked beetroot, 300g of peeled and chopped tomatoes, 2 cloves of garlic, peeled and halved, and a teaspoon of salt.
We grind for 30 seconds at speed 10.
Add 50g of breadcrumbs, 2 tablespoons of sherry vinegar and 100ml of water.
In the next step, programmed at 1 minute, while the contents are being crushed, we will add 60ml of olive oil in a trickle through the grid of the filling hole.
We grind for 1 minute at speed 10.