Cook the beetroot unpeeled until cooked, let it cool down, peel and grate. Peel the onion and fry in a little oil. Then add the beetroot and fry a little. Add the butter and season with the lemon, salt, sugar and pepper. The acidity of the lemon should come through well.
Tip:
You can also use vinegar as a substitute for the lemon, but then dose it more carefully. You can also use cooked beetroot.
Hot beetroot is a healthy, tasty and aromatic first course. Cook 30 mins Servings 6 Ingredients Beets – 250-350 g (2 pcs.) Carrots – 150-200 g (1-2 pcs.) Potatoes – 200 g (2 pcs.) Tomatoes – 400 g (4-5 pcs.) Onions – 70-90 g (1 pc.) Salt 1.5 teaspoon Sour...