Ingredients:

3 Large potatoes

2 Large beetroots

A handful of fresh basil

3 Tablespoons of reduced balsamic

 

A drizzle of olive oil & a dash of salt

Boil potatoes and beets in separate pots.  Once they have cooled off in the fridge, slice (for buffet display) or cut them in cubes.

Drizzle reduced balsamic, oil and salt.  Top with fresh basil.

 

How to reduce balsamic:

In a saucepan, add a cup of balsamic vinegar of your choice and bring to a simmer.  Add your choice of sweetener.  When it reduces, it will have a thicker consistency.

This recipe is courtesy of:

Chef Guelila 

New Dimensional Nourishment Cuisine

 

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