Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 2 tuber / s beetroot
- 2 pear (s)
- 0.5 ½ lemon (s), add the juice
- 2 teaspoons honey, liquid
- 1 clove garlic, finely diced
- 1 onion (s), finely diced
- 1 tablespoon pine nuts
- pepper, salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon pumpkin seed oil
Print Recipe
Pin Recipe Instructions
- Cook the beetroot 40-45 (depending on size) until cooked through. Then let it cool down and dice it.
- Meanwhile, peel and dice the pears and simmer in a saucepan for about 10 minutes with 3-4 tablespoons of lemon juice and honey. Stir occasionally. Possibly add some water.
- Put the pear pieces, beetroot pieces, pine nuts, garlic and onion together in a tall mug and puree them finely. Then season with pepper, salt, pumpkin seed oil and balsamic vinegar.
- The cream tastes best on freshly baked bread.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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