Summary

Ingredients

• 500 g shallot (s)
• 2 tablespoon, heaped pine nuts
• 2 beetroot, uncooked
• 1 teaspoon garlic, finely chopped
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 tablespoon Worcestershire sauce
• 50 ml port wine
• 2 tablespoon tomato paste
• 1 tablespoon sweet chili sauce
• Clarified butter
• White wine, as needed

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Instructions

1. Quarter the shallots and fry them in clarified butter. Add pine nuts after about 5 minutes. Peel the beetroot and cut into small cubes. Add with the garlic and season with salt. If necessary, add a little white wine to loosen the roasted matter and prevent it from burning. Let simmer further.
2. After the desired degree of browning, reduce the heat, pepper, add Worcestershire sauce and stir well. Deglaze with port wine. Reduce the port wine further and finish with tomato paste and chili sauce to taste.
3. Use the sauce straight away or keep it in the refrigerator.