Beetroots on caramelised onions with crispy onions

Pre-heat the oven at 200°C

Wrap 2 beetroots in alu foil, horizontally halve a head of garlic, wrap them too  and put in the hot oven for 30-40 minutes. With a cocktail stick you can check if the beets are cooked.

Thinly slice 400g onions (with a knife or mandoline), 

season with salt and panfry them in neutral oil. Start on a high heat so the onions can release their moisture. After 7-8 minutes lower the heat to medium, and keep stirring the onions until nicely caramelised and soft around 15 minutes. Add 1 tbsp balsamic vinegar and 1 tbsp butter.

Then blend them with 1 tbsp sushi vinegar, a tbs double cream, 4-5 cloves of the roasted garlic, pepper and salt to taste. 

Peel and finely slice another onion, 

deep-fry in 175°C arachide oil till golden brown and crispy.

Drain on kitchen paper and season with sea salt

Once the beets are done, quarter them and season with a good olive oil, salt and pepper.

Start plating with 2 tbsp mashed caramelised onions, add the beet and finish with the crispy onion and dill 

(Recipe by Jetske van der Elsen, see video on het Insta)