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This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook, published by HarperCollins.
French bistros often serve caramelised shallots glazed in beetroot juice as a vegetable dish – a delicious dish, but making fresh beetroot juice is messy. This is not the authentic method, but it is fast, easy and very good. The liquid from a can of whole baby beets is sweet, so no extra sugar is needed.
Serves 4-6
Ingredients:
- 40 ml olive oil
- 1 Tbsp butter
- 200 g small whole onions (pickling size), peeled
- Juice from a 450g can of whole beet roots
- Vegetable stock or water to make up liquid measure
- Salt and pepper
Method:
- Heat the oil in a large pan, add the butter and stir until
- Add the onions and cook until they colour.
- Measure the liquid from the canned beetroot and, if necessary, make up to 200ml with vegetable stock or Add to the pan.
- Bring to the boil, reduce to a simmer and cook uncovered until the onions are just tender. Remove and keep warm.
- Boil the remaining liquid until thick and syrupy.
- Return the onions to the pan and toss to coat with the dark-purple glaze. Add salt and pepper if necessary.
- You could add the baby beetroot at the final stage if you wish, or cover and refrigerate until needed.
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