Beetroot Wedges With Balsamic & Orange Marmalade Sauce
- 1 1/3 pounds beetroots small, with skin, tops & bottoms intact
- 1 white onion large, peeled & finely cut up
- 4 tablespoons balsamic vinegar good
- 1 tablespoon extra-virgin olive oil fruity
- 4 sprigs fresh thyme rinsed, leaves only
- 3 tablespoons orange marmalade I use Mac Kay's Dundee orange marmalade
- black pepper grinded fresh
- maldon sea salt
- A few hours before dinner, precook the beets. Boil for about 20 to 30 minutes until the beetroots are tender on the inside. Prick with a test pin or knife to see if they are well cooked. Drain well & let cool completely.
- Just before dinner, put plastic hand gloves on before you are going to peel the cooked beetroots. Be careful because everything will turn purple & will stain!! Wipe the stains right away! After peeling, cut into wedges. Set aside.
- Now, make the sauce. In a cooking pot, heat the EVOO. When hot, add the diced onion. Fry for about 2 to 3 minutes & stir frequently. Add the rinsed thyme leaves & fry further for 2 minutes. Add the balsamic vinegar & the orange marmalade & stir well. Cook for about 2 to 3 minutes & add the cooked beetroot wedges. Stir & cook with the lid on for about 2 to 4 minutes until the beetroot wedges are heated trough. Taste. Add some seasoning according to taste.
beetroots, white onion, balsamic vinegar, extravirgin olive oil fruity, thyme, orange marmalade, black pepper, salt
Taken from www.yummly.com/recipe/Beetroot-Wedges-With-Balsamic-_-Orange-Marmalade-Sauce-1646872 (may not work)