Stewed beetroot with shallot

Name: stewed beetroot with shallot
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon butter; 2 tablespoon oil; 100 gram shallot; 500 gram raw beet; 2 tablespoon raspberry vinegar; 2 tablespoon Red wine vinegar

Ingredients

2 tablespoon butter
2 tablespoon oil
100 gram shallot

500 gram raw beet
2 tablespoon raspberry vinegar
2 tablespoon Red wine vinegar

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.