Beetroot recipes
30 minutes
Beetroot broth

Sauté chopped leeks, onions and garlic in a pan over a low heat until translucent, then chill.
Place the leek mixture, the blanched almonds and the slices white bread soaked in La Motte Sauvignon Blanc (squeeze out the wine) in a blender.
Blend, then add the peeled cucumber, the avocado, basil, the juice of the lime, sherry vinegar, olive oil and sour cream, blending well after each addition. Season with salt.
Pass through a sieve and chill before serving.
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