Filter
Reset
Sort ByRelevance
NIKKY_1ST
Stewed beetroot with shallot
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the butter in a stew pan and fry the shallots in a low setting for about 5 minutes.
-
Add the beetroot and pour the vinegar and 100 ml of water. Season with salt and stir well.
-
Cook the beetroot on a low setting in about 1 hour. Or prepare the beet a day in advance and simmer for about 15 minutes before serving.
-
Season with salt and pepper.
Blogs that might be interesting
-
30 minSide dishcold butter, garlic, fresh ginger, thyme, Red port, wild-fond,port-ginger sauce -
35 minSide dishsesame seeds, eggplant, oil, Japanese soy sauce, fish sauce, lemon, Mihoen, carrot julienne, fresh coriander,oriental noodle salad with eggplant -
30 minSide dishparsley, lime, soft cream butter, sesame oil, salt, freshly ground pepper, potatoes (Linzer delicatess), sesame seeds,potatoes with parsley-sesame butter -
15 minSide dishrapeseed oil, spinach (washed), ground nutmeg, lemon, zucchini, garlic,stir-fry spinach with zucchini
Nutrition
100Calories
Sodium0% DV0g
Fat9% DV6g
Protein6% DV3g
Carbs3% DV8g
Fiber0% DV0g
Loved it