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Sautéed beetroot with onions Recipe

Sautéed beetroot with onions
Source: danon

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.

Side Dishes

A recipe from danon

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