Beetroot in sherry sauce from Sevilla.
| Remolachas a la Sevillana | |
|---|---|
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| Servings: | Serves 4 to 6 as a tapa |
| Calories per serving: | 154 |
| Ready in: | 2 hours 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 2 hours |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
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Best recipe reviewGot lots of spare beetroot? 4.1/5 This is another idea to help you use up your beetroot glut! The Judge |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 large raw beetroots, unpeeled, with roots intact and stalk trimmed to about 2cm.
- 1 onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon flour
- 225 ml medium sherry
- Seasoning
Mise en place
Method
- Heat the oil in a largish pan and gently fry the onions until soft.
- Meanwhile, top and tail the cooked, cooled beetroots and peel carefully. Chop into chunks and reserve.
- Stir the flour into the pan and allow to cook with the onions for 60-90 seconds.
- Remove from the heat and gently add the sherry, stirring constantly.
- 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.
See also
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