Beetroot stew with crispy fried onion and veggie balls

Name: beetroot stew with crispy fried onion and veggie balls
Total time: 30 min
Yield: 4
Ingredients: 400 gram crumbly potato; 300 gram sweet potato; 2 Red onion; 1 teaspoon flour; 4 tablespoon olive oil; 500 gram cooked beet; 50 gram butter; 400 gram vegetarian ball; 2 tablespoon balsamic vinegar; 0.5 orange; 0.5 bunch dill

Ingredients

Directions

Cook both types of potato together in plenty of water with a pinch of salt.
Meanwhile, shake the onion rings in a bowl with the flour, a pinch of salt and pepper. Heat the olive oil in a frying pan and fry the onion rings on medium to high crunchy brown.
Turn the heat source down after a few minutes and allow the onions to caramelise slowly. Keep separate.
Heat the beetroot to a low setting in a (stalk) pan. Heat the butter and fry the balls in and around brown. Pour in the balsamic vinegar and the orange juice and reduce to a high setting slightly.
In the meantime, pour the potatoes and drain well. Mash the potatoes coarsely and pour the beetroot through them. Season the beetroot with the orange zest, dill and pepper.
Spoon the fried onions and serve with the balls with gravy.