Summary

Ingredients

• 1 kg beetroot, pre-cooked or fresh
• 4 thick vegetable onions, cut into narrow wedges
• 2 tablespoon clarified butter, oil or coconut fat
• 2 onion (s), white, chopped
• 200 ml cream, (cooking cream)
• 100 g horseradish from the jar
• 2 teaspoons herbal salt
• 0.5 teaspoon ½ pepper, white
• possibly vegetable broth, grained

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Instructions

1. Cook fresh beetroot the day before! To do this, wash and brush the tubers and cook them in plenty of water for 30-40 minutes, depending on the thickness of the tubers. Tomato-sized tubers may only take 20-25 minutes. I do the chopstick test on the thickest tuber. The tuber should still be firm, but the wooden skewer should go through with a little pressure.
2. The next day, peel the cooked beetroot and cut into cubes. Cut the green onions into wedges.
3. Fry the white onions in the fat, add the vegetable onions, but don`t fry them too soft. Deglaze with a dash of water and the cooking cream. Add the beetroot and stir in the horseradish. Be careful with the amount, the tastes are different. Maybe try and season with less horseradish first. If you don`t like to eat very hot horseradish, you can also use cream horseradish, which is much milder. Cook the vegetables briefly, the beetroot should stay firm to the bite. Season to taste with herb salt and pepper. To increase the flavor, a little granular vegetable stock can be added.
4. Tubers bought pre-cooked are peeled. I eat organic beetroot with the skin on, just cut off the damaged areas.
5. These vegetables go very well with cereal patties, veggie sausages and potatoes in any shape.