3 medium beetroots (510g)
1 medium onion (100g) finely chopped
1/4 cup olive oil (60ml)
1/2 cup dry white wine (120ml)
1 tablespoon prepared mustard
1 tablespoon salt
1/4 cup chopped parsley (20g)
1 tablespoon grated lemon zest
3 medium beetroots (510g)
1 medium onion (100g) finely chopped
1/4 cup olive oil (60ml)
1/2 cup dry white wine (120ml)
1 tablespoon prepared mustard
1 tablespoon salt
1/4 cup chopped parsley (20g)
1 tablespoon grated lemon zest
Preheat the oven to 250°C (very hot)
Wrap each beetroot in aluminum foil
Place them on a baking sheet and roast in the preheated oven until tender, about 50 minutes
Remove from the oven, let cool, then peel and slice into 0.5 cm thick wedges. Reserve
In a medium pan over medium heat, sauté the onion in olive oil, stirring occasionally, until softened, about 5 minutes
Add the reserved beetroot, white wine, mustard, and salt
Bring to a simmer and cook for an additional 5 minutes
Remove from heat
Add parsley and lemon zest
Mix well, transfer to a serving dish, and serve immediately
Approximately 230 calories per serving
Note: This dish can be prepared ahead of time
Wait until it cools, then refrigerate in an airtight container
To reheat, place in a microwave-safe bowl, cover, and cook on high for 1 minute
Suggested wine pairing: a light and fruity red like Miolo Gamay 99 from Brazil (R$11.25) or a white like Caliterra Chardonnay 97 from Chile ($13).
