This is the first dish I ever cooked in a professional kitchen. It was the chef’s vegetarian special of the day, 100 portions to be ready for lunch – a little daunting for a young lad new to the business. It still remains a firm favourite of mine. The red wine and sugar form a delicious sweet and sour glaze around the beetroot.
Put the red wine, vinegar, sugar and vegetable stock in a pan and bring to the boil. Arrange the beetroot and shallots in a single layer in an ovenproof dish. Pour over the red wine mixture and season with salt and pepper. Cover with foil or a tight-fitting lid and
© 1999 Paul Gayler. All rights reserved.