Pic of Braised beetroot

Braised beetroot

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Braised beetroot

Side Serves 4 40 min
This simple recipe is lovely with roasted pork, duck or venison – the sweet, earthy taste is a great foil to the richness of the meat. For a more thrifty vegetarian meal, serve this with puy lentils and yoghurt.


  • beetroot
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
  • lemon juice
  • salt and pepper


Prep time: 5 min
Cooking time: 35 min
  • Step 1

    To braise beetroot with their leaves, cut the leaves from the beetroot, wash well and chop coarsely. Peel the beetroot and cut them into wedges 1.5cm thick.
  • Step 2

    Cook the onion and garlic in the olive oil, until softened, then add the beetroot segments and enough water just to cover.
  • Step 3

    Season and cook slowly for about 30 minutes, until the beetroot is tender. Add the chopped leaves (ruby chard can be added at this stage, too) and cook for 5 minutes. Season and sprinkle with lemon juice.

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