Ingredients
The following ingredients have 6 Servings
- 6 medium beetroots (about 700g), peeled and quartered
- 1½ cups white wine
- 2 bay leaves
- 1 tsp black peppercorns
- 2 cloves garlic
- ½ tsp salt, plus extra to season
- 1 tbsp extra virgin olive oil
- 1 tsp English mustard
- ½ cup sour cream
- 1 tsp white wine vinegar
- ¼ cup finely shredded parsley leaves, to serve
Instruction
- <p>1. Combine the beetroot, white wine, bay leaves, peppercorns, garlic and salt in a medium saucepan and top up with water until the beets are covered. Bring to a simmer, add a round of baking paper to the top of the liquid to keep the beets submerged, and simmer on low heat for about 40 minutes, until the beets are tender. Drain and dress with olive oil.</p> <p>2. Combine the mustard, sour cream and white wine vinegar and season with salt. Serve the beets with a big dollop of the mustard cream, a little ground black pepper and scattered with parsley leaves.</p> <p>Serving suggestion: with my <a href="http://www.goodfood.com.au/recipes/adam-liaws-chicken-and-mushroom-field-pie-20170619-gwttqe">chicken and mushroom field pie</a>. </p>
