Beetroot with balsamic vinegar and cream

Ingredients for Beetroot with balsamic vinegar and cream

Instructions for Beetroot with balsamic vinegar and cream

To prepare the Beetroot with balsamic vinegar and cream recipe, please follow these instructions:

Slice them into thick batons on well 1 cms thickness go 5 cm length. Cut the lget into tiny cubes. Saute the onion in the butter and pour a little water clearly on. Let the water vapour away. Beetroot and eddi core came into the pan. Sprinkle sukkert over them. Turn over carefully and let them soak up the vinegar. Pour the cream on and let it boil thick. Season with salt and pepper. Squeeze a little lemon juice over eventually is missing a little acid. Serve warm for all kinds of meat and fried fish