Preparation time is 15minutes
Cook time is 6hours
Total time is 6hours 15minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 2 red onions, roughly chopped
- 1 bunch beetroot, about 500 g in total, trimmed, peeled and cut into 1.5 cm (½ inch) cubes
- 1 apple, cored and diced
- 1 fresh root ginger, 4 cm piece, peeled and finely chopped
- 4tablespoons red wine vinegar
- 2tablespoons clear honey
- 1 3/4 cup vegetable stock
- 1 pinch salt
- 1 pinch pepper
- 1tablespoons soured cream (to garnish)
- 1teaspoons dill (to garnish)
Method
Step 1 of 3
Preheat the slow cooker if necessary; see the manufacturer's instructions. Heat the oil in a frying pan, add the onions and fry, stirring, for 5 minutes or until just beginning to soften and turn golden.
Step 2 of 3
Stir in the beetroot and cook for 3 minutes, then add the apple, ginger, vinegar and honey. Pour in the stock, add a little salt and pepper and bring to the boil. Pour the mixture into the slow cooker pot, press the beetroot below the surface of the liquid then cover and cook on low for 6-8 hours until tender.
Step 3 of 3
Serve hot as a starter topped with spoonfuls of soured cream and chopped dill or as a vegetable side dish with roast pork or beef or cold with cold sliced meats.
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