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Roast beetroot, onion, and apple puree with caraway
Before I started my downsizing mission, I used to make a beetroot puree that involved vast amounts of double cream and brown sugar. It was absolutely delicious. This has neither but is equally delicious – no idea why – but I thoroughly recommend it. It goes wonderfully well with game, salmon, or breast of chicken.
Prep
15
minutes
Cook
60
minutes
Serves 4 people
No items found.
No items found.
Ingredients
- 2 beetroot
- 2 red onions
- 1 apple
- A pinch of caraway seeds
- 4 teaspoons olive oil
- A teaspoon of honey
- Balsamic vinegar
- Salt and pepper
- Optional: Greek yogurt or skyr
METHOD
- Heat the oven to 200º / fan 180º/ gas mark 6.
- Peel the beetroot and cut into thick chips.
- Peel the onions and cut into 6 chunks.
- Quarter and core the apple.
- Put it all in a bowl; add the oil, honey, caraway seeds and salt and pepper, and mix really well.
- Roast in the oven until the beetroot are caramelised and soft – about 40 minutes, turning everything over half way through.
- Puree with a stick blender till really smooth. Add the balsamic vinegar – and if you want it to be looser, thin it with milk or water. It is equally nice with or without the yogurt.
Diva notes.
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