Braised Beetroot with Shallots

• 500 g (1 lb 2 oz) small to medium beetroot
• 150

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.

Preheat the oven to