Beetroot with orange sauce on white polenta

Ingredients for 4 servings:

• 2 beetroot bulbs
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• 200 ml orange juice
• Coriander powder
• Salt and pepper, black, from the mill
• 800 ml milk or water
• some mace, alternatively nutmeg
• 1 tbsp butter or oil
• 200 g corn semolina white, alternatively yellow
• 1 bunch parsley or coriander

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

delicious – healthy – light – vegetarian – also vegan possible

Peel the beets and dice them. Peel the onion and garlic and chop them finely. Sauté the onion and garlic vigorously in the oil. Add the beets and orange juice, stir in a spoonful of cornmeal, season with pepper and coriander (add salt at the end, otherwise the color will suffer), and simmer the mixture, covered, for 20-35 minutes over low heat. The cooking time depends on the variety and age of the beets. Bring water or milk with a little salt, mace, and butter or oil to a boil. Add the cornmeal in a thin stream, stirring constantly. If lumps do form, simply stir briefly with a hand blender. Allow the mixture to swell over low heat, stirring frequently. Don’t chop the parsley or coriander too finely and stir the herbs into the beets. The beets also taste great cold. Leftover polenta can be sliced ​​and fried the next day.