Sweet and sour fried beetroot with red onion

4 servings

70 minutes

Sweet and sour roasted beetroot with red onion is a harmonious blend of flavors and textures that adds sophistication to Italian cuisine. This recipe has roots in Mediterranean traditions where vinegar, honey, and capers create a delicate play of contrasts. Roasted beet becomes soft and caramelized, while red onion adds a spicy sweetness. Olive oil and fresh parsley complete the flavor palette, adding freshness. The dish pairs perfectly with meat or fish or can be served as a warm salad on its own. It is ideal for dinner with friends or as an elegant appetizer on a festive table.

Energy value per serving

• Calories: 293.8
• Proteins: 5.6g
• Fats: 15.3g
• Carbohydrates: 35.5g

Ingredients

• Beet: 6 pc
• Olive oil: 0.3 glass
• Red onion: 2 head
• Red wine vinegar: 2 tbsp
• Honey: 1 tbsp
• Capers: 1 tsp
• Chopped parsley: 0.3 glass

Cooking steps

1. Preheat the oven to 185 degrees.

2. Place the beetroot and onion in a dish, cover with foil, and bake for about 1-1.5 hours until soft. Cool down.

   Required ingredients:

   • Beet: 6 pieces
   • Red onion: 2 heads

3. Clean the beetroot and onion and cut them into small pieces. Transfer to a bowl and mix gently.

   Required ingredients:

   • Beet: 6 pieces
   • Red onion: 2 heads

4. In another bowl, mix olive oil, vinegar, honey, capers, and parsley. Pour over the beets and mix. Serve at room temperature.

   Required ingredients:

   • Olive oil: 0.3 glass
   • Red wine vinegar: 2 tablespoons
   • Honey: 1 tablespoon
   • Capers: 1 teaspoon
   • Chopped parsley: 0.3 glass