Beetroot wedges with a balsamic & orange marmalade sauce

You know by now that I love beetroots. This is another favourite of mine!

Recipe: For 2 persons with a lot of hunger

Ingredients:

600 gr of small sized beetroots, with skin, tops & bottoms intact

1 large white onion, peeled & finely cut up

60 ml of a good balsamic vinegar

1 tablespoon of EVOO, a fruity one

4 sprigs of fresh thyme, rinsed, only the leaves

3 tablesppoons of orange marmalade ( I use Mac Kay's Dundee orange marmalade )

grinded fresh black pepper

Maldon sea salt

Method:

1. A few hours before dinner, precook the beets. Boil for about 20 to 30 minutes until the beetroots are tender on the inside. Prick with a test pin or knife to see if they are well cooked. Drain well & let cool completely.

2. Just before dinner, put plastic hand gloves on before you are going to peel the cooked beetroots. Be careful because everything will turn purple & will stain!! Wipe the stains right away! After peeling, cut into wedges. Set aside.

3. Now, make the sauce. In a cooking pot, heat the EVOO. When hot, add the diced onion. Fry for about 2 to 3 minutes & stir frequently. Add the rinsed thyme leaves & fry further for 2 minutes. Add the balsamic vinegar & the orange marmalade & stir well. Cook for about 2 to 3 minutes & add the cooked beetroot wedges. Stir & cook with the lid on for about 2 to 4 minutes until the beetroot wedges are heated trough. Taste. Add some seasoning according to taste.

4. The sauce will be slightly reduced. I served it alongside cooked potatoes & a pork chop.