By Jill Norman
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).
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.