Roasted White Beetroot

Ingredients

• 500 g white beetroot
• 30 g rapeseed oil (for sautéing)
• sugar
• salt, caraway seeds
• 40 g yogurt butter
• 30 g flour
• water
• Vinegar

Instructions

1. 1.

   Clean and slice the beetroot. Sauté with rapeseed oil, sugar, salt, caraway seeds, and a splash of broth until tender.

2. 2.

   Add a light sauce made from melted yogurt butter and flour, pouring in some broth to create a silky coating and simmer well.

3. 3.

   Season with vinegar. Optionally reduce the liquid until the sugar caramelizes during sautéing.

4. 4.

   Stir the cooked beetroot into the sauce before serving. For a purée, blend the soft beetroot with boiled potatoes, butter, and a touch of cream.

5. 5.

   Serve warm as a snack or side dish.