About this recipe:This is a simple, yet delectable way to serve beetroot. Diced beetroot is cooked in a sweetened vinegar. For the best flavour, allow to sit for about a day.
3 tablespoons vegetable oil
1 onion, diced
1 tablespoon plain flour
250ml chicken stock
2 tablespoons dark brown soft sugar
6 tablespoons malt vinegar
salt and pepper to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Place beetroots in a large saucepan and cover with water. Bring to the boil and cook for 15 to 20 minutes, depending on the size of the beetroots. Drain, cool, peel and dice.
Heat oil in a large frying pan over medium heat. Saute onion until tender. Stir in flour and cook for about 2 minutes. Gradually stir in chicken stock. Add the diced beetroots and cook for 3 to 4 minutes. Stir in dark brown soft sugar and vinegar. Cook for 10 minutes. Season with salt and pepper.