Sautéed beetroot with onions Recipe

Name: Sautéed beetroot with onions
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 1 Cooked beet; 250 mL (1 cup) Lamb's lettuce; 1 Onions; 0.5 teaspoon veal stock; 1 garlic clove; 1 strand Parsley; 4 leaf Fresh basil; 125 mL (½ cup) Crème fraîche half fat; 10 mL (2 teaspoon) White wine vinegar; 5 g Butter; 30 mL (2 tablespoon) Olive oil; 1 pinch Salt; 1 pinch Pepper

Ingredients

1 Cooked beet
250 mL (1 cup) Lamb's lettuce
1 Onions
0.5 teaspoon veal stock
1 garlic clove
1 strand Parsley
4 leaf Fresh basil
125 mL (½ cup) Crème fraîche half fat
10 mL (2 teaspoon) White wine vinegar
5 g Butter
30 mL (2 tablespoon) Olive oil
1 pinch Salt
1 pinch Pepper

PREP TIME 5m	COOK TIME 20m	TOTAL TIME 25m
YIELD 1

Instructions

Peel and thinly slice the onion.
Peel the beetroot and cut into small cubes.
Snip the parsley.
Melt the butter in a frying pan and brown the onions for 3 minutes.
Add the beetroot, the veal broth, salt and pepper, cover and cook for 15 minutes over medium heat.
Remove from heat, add the cream and sprinkle with parsley.
Snip the basil.
Peel and chop the garlic.
Wash and drain the lamb’s lettuce.
Prepare the vinaigrette in a salad bowl and add the lamb’s lettuce.
Sprinkle with garlic and basil. Add salt and pepper.
Serve the sautéed beetroot with onions along with the lamb’s lettuce and basil salad.