Braised Beetroot with Shallots


Preparation info

  • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 500 g (1 lb 2 oz) small to medium beetroot
  • 150 ml (¼ pint) red wine
  • 2 tablespoons red wine vinegar
  • 2 tablespoons caster sugar
  • 300 ml (½ pint) well-flavoured vegetable stock
  • 250 g (9 oz) small shallots, blanched and peeled
  • Salt and freshly ground black pepper


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 190°C/375°F/gas mark 5. Peel the beetroot carefully, retaining their shape, then cut them into slices 1cm (½in) thick and set aside.

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 bake for about 1-1¼hours or until the vegetables are tender. Serve immediately.