Glazed Beet

Meanwhile, cook the unpeeled beet, covered with water, for thirty to forty minutes, depending on their size.

In the meantime, peel the orange peel in thin strips with a zester knife. Blanch the strips in boiling water for one minute. Drain. Then make with the sugar (1) and water until all the liquid has evaporated. Set aside.

Rinse the beets until cooled. Peel and cut into quarters or eighths depending on size.

Caramelize the sugar (2) until light brown. Remove from heat and add the butter. Add the beets and turn them to the other side. Now extinguish with vinegar and red wine. Do everything on a low fire for another four to five minutes. Season with salt, pepper and a little juice of a lemon.

Before serving, mix the beet with the orange strips and dill.

This beetroot vegetable is a refined addition to chicken breasts, pork medallions or game.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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