Beetroot And Berry Shots

Method

Preheat the oven at 200 degree Celsius. Peel the beetroot and boil till tender, say 20 minutes.

Slice the beetroot. In a mixing bowl, add olive oil, balsamic, rosemary, salt and pepper.

Add the beetroot and mix it well so it is evenly coated.

Arrange on a baking tray and roast it for about 20 minutes or you could simply saute in a pan. Let it cool.

In a food processor add the beetroot and the berries and blend it well.

Add some water if need be. You want a consistency of a flowing cream.

Adjust the seasoning again, chill in the fridge.

Serve with a little sprinkling of chopped parsley.