Beetroot with onions

Ingredients for 4 servings:

• 1 kg beetroot, pre-cooked or fresh
• 4 thick onions, cut into thin slices
• 2 tbsp clarified butter, oil or coconut fat
• 2 onions, white, chopped
• 200 ml cream (cooking cream)
• 100 g horseradish from the jar
• 2 tsp herbal salt
• ½ tsp white pepper
• possibly vegetable broth, granulated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

If necessary, cook beetroot the day before,

Cook fresh beets the day before! Wash and brush the beets and boil them in plenty of water for 30-40 minutes, depending on their thickness. Tomato-sized beets may only need 20-25 minutes. I do the toothpick test with the thickest beetroot. The beetroot should still be firm, but a wooden skewer should go through with a little pressure. The next day, peel the cooked beets and dice them. Slice the onions. Sauté the white onions in the fat, add the onions, but don’t overcook them. Deglaze with a splash of water and the cooking cream. Add the beets and stir in the horseradish. Be careful with the amount; tastes vary. Perhaps try using less horseradish first and adjust the seasoning to taste. If you don’t like very spicy horseradish, you can also use creamed horseradish; it’s much milder. Cook the vegetables briefly; the beets should remain firm to the bite. Season with herb salt and pepper. For added flavor, add a little vegetable stock. Precooked beets are peeled. I eat organic beets with the skin on, only trimming off any damaged parts. This vegetable pairs well with grain-based meatballs, veggie sausages, and potatoes in any form.