Polish warm beetroot with onion

This warm beetroot side dish is made with cooked or roasted beetroot, grated and briefly heated with a light roux. Lemon juice balances the sweetness, while onion adds flavour. Serve it with potatoes, meat or bean patties.

Ingredients for four servings

• 1 kg raw beetroot of similar size
• 1 small onion
• 1 tablespoon butter or oil
• 1 level tablespoon wheat flour
• 100 ml water, plus a little more if needed
• 1 teaspoon lemon juice, salt and pepper to taste
• A pinch of sugar, optional, if the beetroot is not very sweet

Choose firm, undamaged beetroot. Similar sizes will cook in roughly the same time. Adjust the liquid to the juiciness of the vegetables: the finished dish should be moist but not watery. Add lemon juice gradually to suit your taste.

Boiling or roasting the beetroot

Wash the beetroot thoroughly without peeling it or cutting deeply into the ends. Put it in a pot, cover with water and simmer covered until tender. Depending on size, this may take from about 45 minutes to over an hour. Test the thickest part with a knife; it should go in without much resistance.

Alternatively, roast the beetroot in a covered dish at 190°C until tender. Roasting time also depends on size. Once cooked, leave it to cool slightly, peel and grate coarsely. Use a fine grater for a smoother texture. To limit staining, use an easily washed board and kitchen gloves.

Making the light roux

Peel and finely dice the onion. Heat the butter or oil in a wide pan. Add the onion and cook over low heat, stirring, until soft and translucent. It does not need to brown deeply.

Add the flour and stir for about a minute. It should combine with the fat but remain pale. Gradually pour in the water, stirring constantly to disperse the flour without lumps. If the mixture thickens quickly, add a few tablespoons of water. The light roux gives the beetroot a gently bound texture without a strong fried flour flavour.

Combining and seasoning

Add the grated beetroot to the pan and mix thoroughly with the onion and roux. Heat over low heat for about 5 minutes, stirring occasionally. Add a little water if too thick. If too loose, heat uncovered for a while to let excess liquid evaporate.

Season with salt, pepper and lemon juice. Taste before adding sugar: many beetroots are sweet enough already. The sweet and sour flavours should balance without hiding the vegetable's flavour. Avoid prolonged cooking over high heat, as the beetroot can stick to the pan.

Serving and storage

Warm beetroot goes well with potatoes and pan-fried dishes such as Polish minced meat patties. It is also good with cooked grains and roasted vegetables. Extra beetroot can be used for red borscht.

Cool leftovers promptly, transfer to a closed container and refrigerate. Eat within 2 to 3 days. Reheat only the amount needed over low heat, adding a little water if it has thickened. Heat thoroughly and stir again before serving.

For a larger meal, reheat the beetroot in a heavy-bottomed pot. Stir occasionally, especially around the edges. It should be hot throughout while retaining visible pieces of vegetable. Then transfer it to a bowl or plates.

FAQ

Can I prepare it a day ahead?

Yes. Cook, peel and grate the beetroot, then cool and refrigerate it. Before the meal, make the roux and heat the vegetables with it. You can also refrigerate the finished dish and reheat it the next day.

What if the beetroot is too sour?

Add more grated cooked beetroot. If it still tastes too sharp, try a small pinch of sugar and mix again.

Can I leave out the onion?

Yes. Heat the fat, add the flour and make the light roux without onion. The flavour will be milder, and the method for combining it with the beetroot stays the same.