Beet in Raspberry Vinegar From the Steamer

For the beet in raspberry vinegar Wash the beet, place in a perforated cooking container and cook. (at 100°C 53-57 minutes or at 120°C 24-26 minutes).

Mix balsamic vinegar, raspberry vinegar, oil, vegetable stock, honey as well as salt, pepper and the chopped herbs.

Peel the beet and cut into thin slices with a fret knife. Pour the marinade over them and let them marinate well.

Preparation Tip:

A wonderful beet recipe!

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