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I know beetroot is not the most popular vegetable, being mostly served as a cold pickle with a salad, making everything on the plate turn dark pink! However, this alternative method of using beetroot is served hot and goes great with sausages or smoked pork chops. SERVES 4 Preparation Time: 10 Minutes |
| 1 large onion | 4 small cooked, peeled and diced beetroots |
| Large knob of butter | 1/4 pint water |
| 1 heaped tblsp flour | 2 tblsp white wine vinegar |
| 1/2 tblsp sugar | 4 rashers smoked bacon, chopped |
| Salt & pepper |
Heat the butter in a small pan and fry the thinly sliced onion for a few minutes. Stir in the flour and cook for a few minutes to make a roux - do not let the flour burn.
Take off the heat and gradually add in the water, vinegar and sugar, making sure no lumps are formed.
Return to the heat, bring to the boil, stirring constantly, and cook until the sauce thickens.
In a separate pan, fry the bacon until cooked. Add the bacon and the cooked beetroot to the sauce, add salt and freshly ground black pepper, and stir well.
Serve as a side dish to grilled sausages or pork chops, green beans nd mashed potatoes.