Summary

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

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Instructions

1. Cook the beetroot 40-45 (depending on size) until cooked through. Then let it cool down and dice it.
2. 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.
3. 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.
4. The cream tastes best on freshly baked bread.