Beetroot Wedges With Balsamic & Orange Marmalade Sauce

1. 1

   A few hours before dinner, precook the beets. Boil for about 20 to 30 minutes until the beetroots are tender on the inside. Prick with a test pin or knife to see if they are well cooked. Drain well & let cool completely.

2. 2

   Just before dinner, put plastic hand gloves on before you are going to peel the cooked beetroots. Be careful because everything will turn purple & will stain!! Wipe the stains right away! After peeling, cut into wedges. Set aside.

3. 3

   Now, make the sauce. In a cooking pot, heat the EVOO. When hot, add the diced onion. Fry for about 2 to 3 minutes & stir frequently. Add the rinsed thyme leaves & fry further for 2 minutes. Add the balsamic vinegar & the orange marmalade & stir well. Cook for about 2 to 3 minutes & add the cooked beetroot wedges. Stir & cook with the lid on for about 2 to 4 minutes until the beetroot wedges are heated trough. Taste. Add some seasoning according to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.