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