June 01, 2017


Beetroot - 3
Red onions - 6
Vegetable oil - 2 tbsp
rosemary - 4 large sprigs
Red wine - 285 ml
Vegetable or chicken stock - 285 ml
Raspberry vinegar - 1 tbsp
Salt and freshly ground pepper
Creme fraiche or natural yoghurt

Rosemary sprigs for garnish


  • Peel and quarter the beetroot and the onions. Heat the oil in a large saucepan and gently saute the onion quarters.
  • Add the fresh rosemary and cook for one minute to release the flavour of the herb.
  • Add the wine, stock and vinegar and bring to the boil, then reduce the heat, cover and simmer for one hour until the beetroot is tender.
  • Remove the lid and simmer for a further 15 minutes until the liquid reduces to a glaze.
  • Season, and discard the rosemary.
  • spoon a little creme fraiche or yoghurt over the dish if desired, and garnish with rosemary sprigs.
  • Serve this with roast or grilled meats.

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