Wednesday, January 20, 2010

What to eat Wednesdays - Sweet and sour beets and onion

This beautiful recipe from Annabel Langbein's Eat Fresh puts beetroot and red onions to good use and is a great accompaniment to roast beef.


  • 2 beetroot
  • 2 red onions
  • 3T extra virgin olive oil
  • 3T red wine vinegar
  • 3T maple syrup or honey
  • 1/4c water
  • 1t pepper
  • Generous grinding of pepper
  1. Preheat oven to 180° Celsius (350° Fahrenheit).
  2. Peel the beetroot and red onions and slice into 1cm wedges. 
  3. Place in a large roasting dish lined with baking paper. 
  4. Drizzle over olive oil, red wine vinegar (or red wine), maple syrup/honey and water. Season with salt and pepper. 
  5. Toss to coat and spread out in a single layer. 
  6. Roast until all liquids have evaporated and vegetables are tender and just starting to caramelise, about 60 minutes. Cool in pan.
Serves four as a side dish.

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