Marinated beetroot

Ingredients for 4 servings:

• 500 g beetroot, cooked
• 1 m.-sized onion(s)
• 5 tbsp oil
• 1 tsp honey
• 100 ml broth
• 3 tbsp balsamic vinegar
• Salt and pepper from the mill
• 1 tbsp caraway seeds

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 5 minutes; Total time approx. 8 hours 15 minutes

Bring the broth, vinegar, 2 tablespoons of oil, salt, honey, pepper, and caraway seeds to a boil in a saucepan. Once boiling, remove from the heat. Finely slice the beets. Sauté the onions in 3 tablespoons of oil until lightly browned. Then deglaze with the (strained) marinade (careful, it will steam heavily). Place the beets, broth, and onions alternately in a shallow container. Seal and let stand overnight. Season with salt and/or pepper as desired before serving.