To make this a plant-based meal change the butter for olive oil and the chicken stock for vegetable stock. Serve with nuts and seeds or marinated, fried tempeh or tofu.
Ingredients
| 500 g | Beetroot, medium-sized (Main) |
| 25 g | Butter |
| 1 cup | Chicken stock (Main) |
| 1 small handful | Mint leaves, shredded (Main) |
| 1 splash | Cider vinegar, a generous one (Main) |
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Directions
- Peel the beets then trim the root tips and stem end. Cut into wedges.
- Melt the butter in a heavy-based saucepan over low heat. Add the beets and toss in the butter, cooking for about 4 minutes. Pour in the stock, cover and simmer for 25-30 minutes until the beets are tender when pierced with a small sharp knife.
- Sprinkle over the shredded mint leaves and add a good splash of cider vinegar. Taste for seasoning and serve with barbecued lamb chops or leg steaks. I like to make up a cos salad dressed with a lemon vinaigrette and serve first, followed by the lamb and beets.
