Beetroot stew

• ½ onion, finely diced
• oil, for cooking (any oil without a strong taste is fine)
• 1 teaspoon finely chopped fresh garlic

Sauté the onion in a saucepan over Add the beetroot and salt, and cook for medium heat with just enough oil to stop it sticking. When the onion starts to brown, add the garlic and sauté for another minute or so.

Add the beetroot and salt, and cook for 5–10 minutes until al dente.