Beet Salsa

Name: Beet Salsa
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: Mediterranean
Ingredients: 200 g Beet; about 6 Tbsp (100 ml) Water; 20 tsp red wine vinegar (100 ml) Red Wine Vinegar; 1½ Tbsp (20 g) Sugar; about ¾ tsp (5 g) Salt

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

FINISHING SAUCE · VEGETABLE CAPON MAGRO

In the published recipe, this is the finishing sauce for vegetable capon magro.

Enrico Marmo's beet salsa for vegetable capon magro.

On the jar

SALSA

Method: blend
Yield: about 1½ cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Water 100 mlRed Wine Vinegar 100 ml

Ingredients

Beet200 g
Waterabout 6 Tbsp (100 ml)
Red Wine Vinegar20 tsp red wine vinegar (100 ml)
Sugar1½ Tbsp (20 g)
Saltabout ¾ tsp (5 g)

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.

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Companion jar

Beet 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

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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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

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

Companion jar