Ingredients
- 1kg of raw beetroot (4 or 5 large beetroot)
- 4 large red onions
- 500ml Beaujolais or any red wine
- 250ml vegetable stock
- 2tbsp redcurrant jelly
- 2 star anise
- 1 cinnamon stick
- 2 strips of orange peel
- A few twists of pepper
- A pinch of salt
- A sprig of fresh thyme
- 200g Gorgonzola
- 80g walnuts, toasted
1 Peel the beetroot (it's advisable to wear rubber gloves), then cut into large even-sized wedges.
2 Peel the red onions and cut into similar sized wedges.
3 Put into a pot and pour in the wine and stock, then add the redcurrant jelly, star anise, cinnamon, orange peel, pepper, salt and thyme. Bring to a simmer.
4 Cover but leave the lid askew to let out some steam so the liquid can reduce while the beetroot cooks.
5 Cook gently for one hour or so until the beetroot is tender.
6 Check the seasoning, then serve warm with the Gorgonzola and the walnuts on top.
