Beetroot stew
Last Updated on
Beetroot is a great raw material but it needs a long ripening period. That’s when its natural sweetness and flavour come to the fore.
Ingredients for four
500g roast beef 100g blue cheese 1 large onion 3 beetroot 2 potatoes 1 tbsp lemon juice 2 dl meat stock; 2 tablespoons tomato puree 1 teaspoon pepper 1 teaspoon salt 1 tablespoon honey 3 teaspoons thyme
Sliced meat, chopped onion, peel and chop potatoes and beetroot.
Put the onion in a pan and add the onion to the pan, then add the meat to the pan. Sauté until the surfaces are nicely browned.
In a bowl, combine all the ingredients – add the shredded cheese and the meat from the pan.
Mix well and dump the whole thing into a clay dish with a lid.
Place the pan on the oven and bake the beetroot stew in a 210C oven, first for three quarters with the lid on and then for half an hour without, so that the beetroot stew is nicely gratinated on the surface.
Add more blue cheese chunks to the surface and remove the beetroot stew from the oven;Place the beetroot in the oven for 15 minutes before you start the cooking.
root vegetables World Enjoy beetroot autumn food
