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Beetroot with Rosemary

Preparation time : 15 minutes,
Cooking time : 1 1/4 hours,
Calories per serving: 130

ingredients

serves 4
3 medium beetroot
6 medium red onions
2 tablespoons vegetable oil
4 large sprigs rosemary
1/2 pint (285ml) red wine
1/2 pint (285ml) vegetable or chicken stock
1 tablespoon raspberry vinegar
Salt and freshly ground black pepper
Creme fraiche or natural yoghurt
for garnish (optional)
Rosemary sprigs for garnish

method

1. Peel and quarter the beetroot and the onions. Heat the oil in a large saucepan and gently saute' the onion quarters.

2. Add the fresh rosemary and cook for 1 minute to release the flavour of the herb. Add the wine, stock and vinegar and bring to the boil, then reduce the heat, cover and simmer for 1 hour until the beetroot is tender.

3. Remove the lid and simmer for a further 15 minutes until the liquid reduces to a glaze. Season, and discard the rosemary.

4. Spoon a little creme fraiche or yoghurt over the dish if desired, and garnish with rosemary sprigs.

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