Number of servings: 4. Preparation time: cooking 10 min., baking 60 min.
Caramelised beetroot is a great Lithuanian vegetable. Vone of the more interesting recipes from this autumn vegetable is caramelised beetroot. They are savoury and very tasty, very quick and easy to prepare, and they are sure to surprise even the biggest gourmets with their subtle sweetness and aroma. Caramelised beetroot goes not only with steak, but also with all kinds of salads: with spinach, with pretzels, with feta cheese, with roasted nuts... whatever you feel like at the time.
INGREDIENTS
- 1,5 kg boiled beetroot
- 2-3 tbsp Himalayan salt
- 1 tbsp five-spice pepper
- 200 ml balsamic vinegar
- 100 ml soya
- 2 tbsp thyme (dried or fresh)
- 500-700 gr sugar
PREPARATION
Cut the cooked beetroot into slices, place in a tin or frying pan (the most important thing is to keep the temperature as high as possible when cooking the beetroot, so as to evaporate the liquid part of the ingredients faster. Do not cover the beetroot at any time), add salt and pepper, thyme, sugar, add the soya, balsamic vinegar and heat on maximum heat (250-300 degrees) for about 1 hour, stirring constantly to prevent scorching.
Delicious!
