Beetroot pancakes with caramelised onions

Name: Beetroot pancakes with caramelised onions
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 8.00 eggs jumbo; 30.00 ml fresh chives chopped; 100.00 g beetroot raw, finely grated; salt and freshly ground black pepper to taste; butter for frying; cream cheese herb; 30.00 ml butter; 4.00 onion sliced into rings; 15.00 ml sugar

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

8.00	eggs — jumbo
30.00 ml	fresh chives — chopped
100.00 g	beetroot — raw, finely grated
	salt and freshly ground black pepper — to taste
	butter — for frying
	cream cheese — herb

CARAMELISED ONIONS

30.00 ml	butter
4.00	onion — sliced into rings
15.00 ml	sugar

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Method:

Beat eggs well. Add chives and beetroot and season.
Heat a little butter in an 18-20 cm diameter frying pan until sizzling. Spoon in 1/4 of egg mixture. Cook for a few minutes, then turn pancakes carefully and cook underneath. Flip onto a plate and cool. Repeat for remaining batter.
Spread cream cheese on pancakes and roll up.
Top with caramelised onions and serve at room temperature.
CARAMELISED ONIONS: Melt butter in a frying pan. Add onions and sugar and fry over low heat until onions are dark gold and softened.