Indigolane Salsa

Name: Indigolane Salsa
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: Latin
Ingredients: 200 g barbabietola rossa Beet; 100 g acqua Water; 100 g aceto vino rosso Red Wine Vinegar; 20 g zucchero Sugar; 5 g sale Salt

Independent adaptation of a publicly published Enrico Marmo recipe. Not affiliated with, sponsored by, or endorsed by Enrico Marmo.

From a starred kitchen.

Ratio

Water 100 mlRed Wine Vinegar 100 ml

Ingredients

Beet — 200 g barbabietola rossa
Water — 100 g acqua
Red Wine Vinegar — 100 g aceto vino rosso
Sugar — 20 g zucchero
Salt — 5 g sale

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Companion jar

Indigolane Salsa wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 3 national awards

Saffronpass Shaking BeefNATIONAL AWARD WINNER
Umberroom Black Garlic–honey–soy Glaze★ STARRED KITCHEN
Brickpass Balsamic–honey Glaze★ STARRED KITCHEN
Midtown Buttermilk★★★ KITCHEN

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Enrico Marmo works in Ligurian / Menton at Balzi Rossi; credentials include Michelin 1* (Balzi Rossi).

Originally published as Salsa alla Barbabietola.

Adapted from a Enrico Marmo recipe (Enrico Marmo / Identità Golose).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Enrico Marmo / Identità Golose (published as “Salsa alla Barbabietola”). Full citation lives in Provenance.

Companion jar