Beetroot with Rosemary

beetroot with rosemary

Beetroot with Rosemary

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Servings: 4
Calories: 226
Prep Time 15 minutes
Cook Time 1 hour 15 minutes


  • 3 medium beetroot
  • 6 medium red onions
  • 2 tablespoons vegetable oil
  • 4 large sprigs rosemary
  • 1/2 pint red wine
  • 1/2 pint 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


  • Peel and quarter the beetroot and the onions. Heat the oil in a large saucepan and gently saute' the onion quarters.
  • 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.
  • Remove the lid and simmer for a further 15 minutes until the liquid reduces to a glaze. Season, and discard the rosemary.
  • Spoon a little creme fraiche or yoghurt over the dish if desired, and garnish with rosemary sprigs.
Calories: 226 kcal
Carbohydrates: 25 g
Protein: 4 g
Fat: 8g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 2 mg
Sodium: 142 mg
Potassium: 587 mg
Fiber: 5 g
Sugar: 12 g
Vitamin A: 56 IU
Vitamin C: 16 mg
Calcium: 58 mg
Iron: 1 mg
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