I’m not familiar with the French classical cuisine, and especially not with the elaborated sauces. Inspired again by Yvette van Boven in the December edition of delicious.nl I prepared roasted beetroot in a beurre-blanc variation. Wash 4 little beetroot and remove the ends. Put them on aluminium foil. Spread some olive oil, pepper, salt and … More Roasted beetroot in beurre-blanc