Vanilla Infused Beet Sauce

1. 1

   In a medium sauce pan, saute the shallot till browned.

2. 2

   Add the vanilla, bouquet, and chili, saute some more.

3. 3

   Add the beets, cook till there's some color on the bottom of the pan, but don't burn it.

4. 4

   Add the broth and lime juice, simmer for 5-10 minutes, 'till the beets are fully cooked.

5. 5

   Remove the bouquet, place everything else in a blender or food mill, puree.

6. 6

   Pass through a chinois or a fine mesh strainer.

7. 7

   Season to taste.

No additional tips available.