Beetroot vegetables

Ingredients for 4 servings:

• 4 beetroot
• 2 onions
• 2 apples (Braeburn)
• 200 ml juice (blackcurrant)
• 1 tbsp clarified butter
• 1 tbsp vinegar (raspberry)
• 1 tsp, levelled sugar
• 2 cloves
• 1 tsp mustard seeds
• ½ tsp caraway seeds, whole
• 2 juniper berries
• 2 pinches of cinnamon powder
• 2 pinches allspice, ground
• 2 bay leaves
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Goes well with game, roast beef and roulades, alternative to red cabbage

Peel and core the apples, peel the onions, and finely grate or chop both. Heat the clarified butter in a saucepan, add the apples and onions, sprinkle with 1 teaspoon of sugar, and stir until lightly caramelized. Grind the mustard seeds, juniper berries, caraway seeds, and cloves thoroughly, then add them to the pan along with the cinnamon, allspice, and bay leaves. Deglaze with the raspberry vinegar and blackcurrant juice and reduce until a smooth paste forms. Stir frequently! Peel and coarsely grate the beetroot (it’s best to wear disposable gloves), add it to the pan, stir well, and heat briefly on high. Simmer on low heat for 10 minutes. Turn off the heat, season with salt and pepper, and let stand on the stovetop for 10 minutes using the residual heat. Remove the bay leaves before serving. Serves 4-6 as a side dish. Tip: The beetroot vegetables taste best if you prepare them the day before, let them sit in the fridge for a day and then heat them up again and season them again just before serving.