Beetroot Wedges With Balsamic & Orange Marmalade Sauce

Photo: Sophie32

Ingredients

600 gr.s small beetroots, with skin, tops & bottoms intact

1 large white onion, peeled & finely cut up

60 mls good balsamic vinegar

1 tablespoon fruity extra virgin olive oil

4 sprigs fresh thyme, rinsed, leaves only

3 tablespoons orange marmalade (I use Mac Kay's Dundee orange marmalade )

grinded fresh black pepper

Maldon sea salt

Preparation

A few hours before dinner, precook the beets. Boil for about 20 to 30 minutes until the beetroots are tender on the inside. Prick with a test pin or knife to see if they are well cooked. Drain well & let cool completely.

Just before dinner, put plastic hand gloves on before you are going to peel the cooked beetroots. Be careful because everything will turn purple & will stain!! Wipe the stains right away! After peeling, cut into wedges. Set aside.

Now, make the sauce. In a cooking pot, heat the EVOO. When hot, add the diced onion. Fry for about 2 to 3 minutes & stir frequently. Add the rinsed thyme leaves & fry further for 2 minutes. Add the balsamic vinegar & the orange marmalade & stir well. Cook for about 2 to 3 minutes & add the cooked beetroot wedges. Stir & cook with the lid on for about 2 to 4 minutes until the beetroot wedges are heated trough. Taste. Add some seasoning according to taste.

The sauce will be slightly reduced. I served it alongside cooked potatoes & a pork chop.

Enjoy!!