Beetroot with balsamic vinegar and dill

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

If you have good aged balsamic vinegar, use a few drops of it in this dish; if you have one of the less expensive ones use 2–3 tablespoons (see photo overleaf, right).


  • 2 tablespoons olive oil
  • 350 g raw beetroot, preferably small, peeled and finely grated
  • balsamic vinegar


Heat the oil in a wide pan and sauté the beetroot for 4–5 minutes. Stir in the balsamic vinegar, garnish with dill and serve with duck or pork dishes. Cold, it makes a good salad.