Beetroot salmorejo is a light dish full of antioxidants and very easy to make. Beets give it a different touch. This is a new version of the rich and healthy traditional salmorejo.
- A kilo of ripe tomatoes
- Four cooked beets
- Two slices of village bread
- Two boiled eggs
- Four slices of Serrano ham
- Some water
We peel the tomatoes and crush them, we pass them through a strainer or through the masher to remove the seeds. We cut the slices of bread and remove the crust and put them to soak in a little water. As for the bread, it would be better if it is Lechuguino-style bread from the previous day.
I have used fresh beets, but we can use cooked vacuum packed beets. It works very well and saves a lot of time. I do not recommend that you use the ones that come dull since they are usually quite acidic, at least for my taste.
We cook the beets until they are tender, peel them, crush them together with the chives and the bread and mix it well with the tomato. Add salt and oil and add more or less water depending on how you like it thick.
We crush the hard-boiled eggs with a fork and chop the slices of ham and place them in two separate bowls so that diners serve themselves to their liking. And what take advantage!