Apple and beetroot with caraway seed


Ingredients 6
Servings 6
Time

Ingredients

  • 550
    g
    fresh beetroot, rinsed
  • 25
    ml
    butter
  • 30
    ml
    honey
  • 5
    ml
    caraway seed
  • 2
    red apples, cored and thinly sliced
  • salt and freshly ground black pepper
 

Method

 
Remove the stems of the beetroot and boil until tender. Cool slightly, rub off the skins and slice. Melt the butter in a large pan and add the honey, caraway seed and apple slices. Stir-fry until the apples are tender but still crisp. Add the cooked beetroot slices and season with salt and pepper to taste. Heat until warmed through and serve.
 

 

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