Cooking 5 minutes
 Preparation 20 minutes
 1 serving


  • 1 bag (397 g) of Champêtre diced red beets
  • 1 onion, diced
  • 2 tbsp. (30 ml) tomato paste
  • 2 tbsp. (30 ml) olive oil
  • 1 tsp (5 mL) soy sauce
  • 2 tbsp. (30 ml) brown sugar
  • 1/2 tsp. (5 mL) cayenne pepper
  • 1 tsp. (5 ml) salt


  1. In a saucepan, heat the olive oil over medium heat and add the onion and brown sugar. Caramelize everything.
  2. Add the balsamic vinegar and reduce.
  3. Add the rest of the ingredients: beetroot, tomato paste and spices. Cook for about 5 minutes.
  4. Put all the ingredients in a blender and mix by adding a little water if necessary.
  5. Pass the sauce through a sieve to obtain a relatively smooth sauce.
  6. If your sauce is too runny, put it back on the heat to reduce it for about 5 minutes.
  7. Let cool before putting in the refrigerator.

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