Beetroot as a sweet side dish

Ingredients for 2 servings:

• 1 beetroot, not too small
• 1 dash of oil, tasteless
• n. B. Sugar, not too scarce
• 1 small onion(s)
• 1 apple, sour
• 1 orange(s), squeezed
• 2 bay leaves
• 1 cinnamon stick(s)
• 4 carnations
• Salt and pepper, from the mill
• 1 tsp, leveled cumin
• 2 tbsp jam (e.g. strawberry, cherry, pomegranate or currant), vegan
• 1 tsp, leveled cornstarch if needed
• little water when needed

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

vegan

Peel the raw beetroot with a potato peeler and cut into small cubes with sides measuring approximately 8 mm. Add a splash of oil to a small, heavy saucepan, heat gently, and add the beetroot cubes. Sprinkle the cubes with sugar and sauté over high heat, stirring frequently. Then put the lid on and reduce the heat to low. Do not open the pan for 10 minutes. Finely dice the onion and apple. Juice the orange. Check with a knife whether the beetroot is cooked. Simmer for a few more minutes if necessary, then add the apple and onion cubes, stir, and simmer with the lid closed for another 6 minutes. Add the spices and deglaze with the orange juice. Simmer the beetroot for another 6 minutes with the lid closed. Add the jam and, if necessary, thicken the liquid with the starch dissolved in a little water (see package instructions). Season the beetroot to taste.