©2002 Ashy Macbean
This is a Dutch recipe I think. I got it from a Dutchman. He couldn't believe that British people usually only eat pickled beetroot from jars, and he showed me this recipe to prove that there are other ways of eating it. He suggested it as an accompaniment to meat or fish and was a bit stuck for further suggestions when I told him I was veggie. I can now suggest beetroot with apple as an accompaniment to fried potatoes, boiled new potatoes, veggie cutlets or a green salad and a bit of cheese.
If you want to know how to cook the beetroot, have a look under 'basics' or use the link at the bottom of the page.
Ingredients
2 large cooked and peeled beetroots
1 green apple
Half an onion
1 dessert spoon of vinegar
1 bayleaf
A pinch each of ground cloves and cinnamon
A little oil
Salt
Grate the beetroot and apple. Chop the onion finely and fry it gently in the oil. When it is transparent, add the other ingredients and stir until everything is piping hot. That's it ready.