200 gr oil 0,4
100 gr apple cider vinegar
100 gr white wine
200 gr beetroot juice (natural)
10 gr salt
2 ut bay leaves
4 ut fresh thyme branches
2 ut fresh rosemary branches
2 gr ground black pepper
45 gr SpmC
 
1. Heat the beet smoothie along with the aromas and salt until it boils. Take it off the heat and cool it down with the aromas.
2. Strain it through a Claribag and mix it with the rest of the ingredients.
3. Add the SpmC and blend it with a blender to integrate.
4. Strain the mixture into a siphon and load it with 2 capsules.
5. Reserve and serve cold.