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