Beetroot with balsamic vinegar and dill

Name: Beetroot with balsamic vinegar and dill
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: balsamic vinegar; 2 tablespoons chopped dill; 350 g raw beetroot, preferably small, peeled and finely grated; 2 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

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).

Ingredients

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

Europe
United Kingdom
Side dish
Gluten-free
Vegetarian

Method

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.