Sweet and sour beetroot
Piperade
- 4 BEETROOTS, cooked and sliced
- 1/4 CUP WHITE VINEGAR
- 3 TBSP SUGAR
- 1 TSP DILL SEED
- HANDFUL FRESH DILL copped
- 1 SWEET PEPPER, sliced
- 2 ONIONS, sliced
- 4 TOMATOES, cut
- 2 CLOVES GARLIC, mashed
- HANDFUL THYME, cut
- HANDFUL OREGANO, cut
- 3 TBSP OLIVE OIL
Heat the vinegar and dissolve the sugar. Pour this over the beetroot and add the dill seed. Leave the beetroot to marinate for one hour. Add the dill and put some dill on top for decoration.
Heat the olive oil and add the pepper, onions, garlic, thyme and pepper and salt to taste. Stir fry one minute, add the tomatoes, turn the heat low and simmer for half an hour. Sprinkle with oregano.
This recipe originates from Northern Basque Country, in France. 25 October is “Day of the Basque Country”, an autonomous community in Spain but also part of a larger Basque Country between France and Spain in the Pyrenees. Click on culinary calendar for more links between cooking and worldwide history.
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