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Beetroot – Vegetables

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Ingredients for 4 servings:

  • 600 g beetroot
  • 5 tbsp oil
  • 1 onion(s)
  • 250 ml broth (instant)
  • 3 cloves
  • ½ tsp sugar
  • 3 gherkins
  • 1 tbsp vinegar (wine vinegar)
  • 4 tbsp red wine
  • ½ tsp cornstarch
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the beetroot, thinly slice, and then cut into strips. Heat the oil, sauté the diced onion until translucent, and add the beetroot strips. Simmer for 10 minutes, stirring. Pour in the stock. Stir in the spices and simmer over low heat for 35 minutes. Add the diced gherkins. Mix the vinegar with the wine and cornstarch to lightly thicken the vegetables. Season with salt. Serve with boiled potatoes, pan-fried meat, meatballs, or baked fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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