Remolachas a la Sevillana

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Beetroot in sherry sauce from Sevilla.

Ingredients

• 2 large raw beetroots, unpeeled, with roots intact and stalk trimmed to about 2cm.
• I onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon flour
• 225 ml medium sherry
• Seasoning

Mise en place

• Boil the beetroots for about an hour and a half, or until just tender.

Method

1. Heat the oil in a largish pan and gently fry the onions until soft.
2. Meanwhile, top and tail the cooked, cooled beetroots and peel carefully. Chop into chunks and reserve.
3. Stir the flour into the pan and allow to cook with the onions for 60-90 seconds.
4. Remove from the heat and gently add the sherry, stirring constantly.
5. Add the beetroot, season, then cover and simmer for about 15 minutes.

Serving suggestions

Serve hot, warm, or cold as a tapa or an accompaniment.

Variations

Add a pinch of sugar if the sauce is not sweet enough.

Chef's notes

Keep an eye on on the sauce whilst it is cooking, in case it evaporates too quickly.