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Beetroot from the pan

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Ingredients for 4 servings:

  • 5 tubers of beetroot, medium-sized
  • 200 g sheep’s cheese
  • 2 tbsp honey
  • 3 tbsp balsamic vinegar
  • Salt
  • pepper
  • olive oil
  • oregano

Instructions

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

Peel the beetroot and cut into approximately 1x1x1 cm cubes. Heat the oil in a large pan and add the beetroot cubes. Add the balsamic vinegar and honey, and simmer over low heat with the lid closed for about 10 minutes, until the beetroot is firm to the bite. Meanwhile, finely chop the feta cheese. Season the beetroot with salt, pepper, and oregano, adding a little more balsamic vinegar or honey if desired, and simmer uncovered for a while longer. Serve hot, sprinkled with feta cheese, if desired.

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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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