Braised beetroot

500g beetroot
150ml red wine
2tbsp red wine vinegar
1heaped tbsp muscavado sugar
300ml veg stock
250g onions
  • Preheat the oven to 190C
  • Mix together the veg stock, red wine, vinegar and sugar in a jug
  • Peel and cut the onions into chunks
  • Scrub the beetroot then cut into slices
  • Put the onions and beetroot in a large casserole dish and pour the liquid over the top
  • Season with salt and pepper and put the lid on the casserole dish
  • Cook in the oven for about an hour and serve
Original Source: 

Izzy Silvester