Beetroot vegetables with red wine

Ingredients for 8 servings:

• 2 kg beetroot, fresh
• 2 large apples (Boskoop)
• 4 m.-large onion(s), red
• 500 ml red wine, dry
• 2 tbsp agave syrup
• 4 tbsp lime juice
• 1 tbsp sea salt
• 1 tbsp, heaped pepper (spiced pepper)
• 6 bay leaves
• 1 tbsp juniper berries
• 1 tsp, heaped caraway seeds
• 200 g Greek yogurt, 10%, optional
• 2 tbsp, heaped clarified butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

A wonderful alternative to red cabbage.

Finely chop the onions and fry in clarified butter over medium heat until golden brown. Peel the beets and cut into quarters or eighths, depending on their size. Finely grate the pieces using a food processor (I used a Thermomix, speed 6, for four to five seconds each) and add them to the onions. Mix the grated mixture well, season with salt, and simmer for about 15 minutes. Add red wine, pepper, bay leaves, juniper berries, caraway seeds, lime juice, and agave syrup. Blackcurrant juice, for example, can be used instead of red wine. Simmer the beets for about 45 minutes. Finely dice the apples and cook for another 15 to 20 minutes at reduced heat. Season to taste with the aforementioned spices, if desired. If desired, you can also add Greek yogurt at this point and adjust the consistency to your desired consistency. The vegetables freeze very well and can be enjoyed again simply heated. They are also delicious reheated the next day.