This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook published by HarperCollins.


French bistros often serve caramelised shallots glazed in beetroot juice as a vegetable dish – a delicious dish, but making fresh beetroot juice is messy. This is not the authentic method, but it is fast, easy and very good. The liquid from a can of whole baby beets is sweet, so no extra sugar is needed.

Serves 4-6

Ingredients:

  • 40 ml olive oil
  • 1 Tbsp butter
  • 200 g small whole onions (pickling size), peeled
  • Juice from a 450g can of whole beet roots
  • Vegetable stock or water to make up liquid measure
  • Salt and pepper

Method:

  1. Heat the oil in a large pan, add the butter and stir until
  2. Add the onions and cook until they colour.
  3. Measure the liquid from the canned beetroot and, if necessary, make up to 200ml with vegetable stock or Add to the pan.
  4. Bring to the boil, reduce to a simmer and cook uncovered until the onions are just tender. Remove and keep warm.
  5. Boil the remaining liquid until thick and syrupy.
  6. Return the onions to the pan and toss to coat with the dark-purple glaze. Add salt and pepper if necessary.
  7. You could add the baby beetroot at the final stage if you wish, or cover and refrigerate until needed.

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