Mediterranean-Style Beetroot

Ingredients

• 400 g beetroot
• 0.5 stick cinnamon
• Salt
• 0.5 tsp Fennel seeds
• 0.5 stick licorice root
• 3 tbsp olive oil
• 2 red onions (ca. 120 g)
• 2 tbsp cassis
• 2 tbsp Red wine vinegar
• black pepper (freshly ground)
• 1 handful Arugula

Instructions

1. 1.

   Wash the beetroot, place it in a small pot and cover almost with water. Add the cinnamon stick with fennel seeds, licorice root and ½ tsp salt. Bring everything to a boil. Cook on medium heat for 45-60 minutes until tender. Shock the beetroot in cold water and peel. Slice the beets into thin strips (wear gloves – they stain strongly).

2. 2.

   Heat the oil in a pot.

3. 3.

   Peel the onions, cut them into strips and sauté in the oil. Add the cassis and vinegar. Add the beet strips and simmer for 5-10 minutes, seasoning with salt and pepper. Let cool well.

4. 4.

   Wash and clean the arugula. Arrange the beetroot on small plates with the arugula decoratively and serve with fresh white bread.