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Beetroot and Baby Onion Brochettes

Beetroot and Baby Onion Brochettes


For this dish you need beetroots and baby onions of roughly the same size, so they will cook evenly on the barbecue. They make an excellent accompaniment to grilled meats or salads.

 

SERVES 4

  • 32 large fresh bay leaves

  • 20 small beetroot

  • 20 baby onions, unpeeled

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon balsamic vinegar

  • Sea salt and freshly ground black pepper

  • 8 metal skewers

  1. Put the bay leaves in a bowl, cover with cold water and let soak for 1 hour before cooking.

  2. Cut the stalks off the beetroot and wash well under cold running water. Bring a large saucepan of lightly salted water to the boil, add the beetroot and baby onions and blanch for 5 minutes. Drain and refresh under cold running water, Pat dry with kitchen paper, then peel the onions.

  3. Preheat a barbecue. Thread the beetroot, onions and damp bay leaves onto the skewers, sprinkle with the olive oil and vinegar and season well with salt and pepper. Cook over medium-hot coals for 20-25 minutes, turning occasionally, until charred and tender, then serve immediately.

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