Summary

Ingredients

• 1 tuber / n beetroot, not too small
• 1 dash oil, tasteless
• Sugar, not too scarce
• 1 small onion (s)
• 1 apple, sour
• 1 orange (s), pressed
• 2 bay leaves
• 1 cinnamon stick (s)
• 4 carnation (s)
• Salt and pepper, from the mill
• 1 teaspoon, leveled cumin
• 2 tablespoon jam (e.g. strawberry, cherry, pomegranate or currant), vegan
• 1 teaspoon, leveled cornstarch if required
• little water if necessary

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Instructions

1. Peel the raw beetroot with a potato peeler and cut into small cubes with an edge length of approx. 8 mm. Put a dash of oil in a small, heavy saucepan, heat slightly and add the beetroot cubes. Sprinkle the cubes with sugar and sweat over high heat while stirring. Then put the lid on and switch the stove to a low flame. Do not open the pot for 10 minutes.
2. Dice the onion and apple very small. Squeeze the orange. Check with a knife whether the beetroot is done. If necessary, simmer for a few more minutes, then add the diced apple and onion, stir and simmer for another 6 minutes with the lid closed.
3. Add the spices and deglaze with the orange juice. Let the beetroot stew for another 6 minutes with the lid closed.
4. Add the jam and, if necessary, bind the liquid with the starch mixed with a little water (see instructions on the package). Season the beetroot to taste.