Ingredients:
Beetroot - 3
Red onions - 6
Vegetable oil - 2 tbsp
rosemary - 4 large sprigs
Red wine - 285 ml
Vegetable or chicken stock - 285 ml
Raspberry vinegar - 1 tbsp
Salt and freshly ground pepper
Creme fraiche or natural yoghurt
Rosemary sprigs for garnish
Method:
Beetroot - 3
Red onions - 6
Vegetable oil - 2 tbsp
rosemary - 4 large sprigs
Red wine - 285 ml
Vegetable or chicken stock - 285 ml
Raspberry vinegar - 1 tbsp
Salt and freshly ground pepper
Creme fraiche or natural yoghurt
Rosemary sprigs for garnish
Method:
- Peel and quarter the beetroot and the onions. Heat the oil in a large saucepan and gently saute the onion quarters.
- Add the fresh rosemary and cook for one minute to release the flavour of the herb.
- Add the wine, stock and vinegar and bring to the boil, then reduce the heat, cover and simmer for one hour until the beetroot is tender.
- Remove the lid and simmer for a further 15 minutes until the liquid reduces to a glaze.
- Season, and discard the rosemary.
- spoon a little creme fraiche or yoghurt over the dish if desired, and garnish with rosemary sprigs.
- Serve this with roast or grilled meats.
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