Homemade beetroot mayonnaise recipe

200 gr. Beetroot (precooked)
100 ml sunflower oil
100 ml soy milk
1 tablespoon lemon juice
a pinch of salt
Preparation To
start, cut the beetroot cubes and place them in a tall glass.
Then add the soy milk and salt, and mix until smooth.
Slowly pour in the sunflower oil while continuing to whisk at low speed.
When the mixture reaches your desired consistency, add the lemon juice and beat for an additional minute.
Finally, transfer the mayonnaise to a jar and store it in the fridge until ready to serve.
Tips:
If you prefer a thicker texture, increase the amount of beetroot or use an oil with a higher smoke point.
To intensify the flavor, add a tablespoon of mustard or a pinch of black pepper to taste.
Beet mayonnaise can be stored in the refrigerator for 3 to 4 days.
Variants: