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