Friday September 10th, 2021

Ingredients

• 1 medium beet, peeled
• 1/2 onion
• 2 garlic cloves
• 1 cup extra virgin olive oil
• 600 grams of pure acai pulp
• 1/2 cup apple cider vinegar
• Salt and ground pepper

Method of preparation

In a pot of water, cook the beets over medium heat until soft. Drain, reserving the water.

In another pan, sauté the onion and garlic in 2 tablespoons of olive oil over medium heat until the onion is wilted.

Transfer to a food processor with the beetroot, açaí, remaining oil and vinegar and blend.

Gradually pour in the reserved water, beating until you get a creamy soup.

Season with salt and pepper.