Beetroots on caramelised onions with crispy onions Recipe

Pre-heat the oven at 200°C

Wrap 2 beetroots in alu foil, horizontally halve a head of garlic, wrap them too  and put in the hot oven for 30-40 minutes. With a cocktail stick you can check if the beets are cooked.

Thinly slice 400g onions (with a knife or mandoline), 

season with salt and panfry them in neutral oil. Start on a high heat so the onions can release their moisture. After 7-8 minutes lower the heat to medium, and keep stirring the onions until nicely caramelised and soft around 15 minutes. Add 1 tbsp balsamic vinegar and 1 tbsp butter.

Then blend them with 1 tbsp sushi vinegar, a tbs double cream, 4-5 cloves of the roasted garlic, pepper and salt to taste. 

Peel and finely slice another onion, 

deep-fry in 175°C arachide oil till golden brown and crispy.

Drain on kitchen paper and season with sea salt

Once the beets are done, quarter them and season with a good olive oil, salt and pepper.

Start plating with 2 tbsp mashed caramelised onions, add the beet and finish with the crispy onion and dill 

(Recipe by Jetske van der Elsen, see video on het Insta)

from simple food, looking good
Beetroots on caramelised onions with crispy onions Recipe