Beetroot in orange syrup

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Recipe by Damaris Beems Course: Groentegerecht, Bijgerecht, LunchCuisine: Mediterraan




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Caramelized beets are not to be missed. And if you use homemade orange syrup for this, it will make you even happier. At least, that’s how it works for me. It’s a nice sweet addition and it shows the extremely delicious side of red onions.


  • 3 oranges

  • 3 red onions

  • 3 beetroots

  • 150 gram cane sugar

  • 50 ml maple syrup

  • 50 ml balsamic vinegar

  • olive oil

  • salt and pepper

  • fresh dill, taragon or chives


  • If you have raw beets, wrap them individually in aluminum foil and put them in a 200 degree oven for an hour. After the hour you take them out, peel them and cut them into nice pieces.
    Meanwhile, you can make the orange syrup. Cut strips from the peel of one orange and squeeze all three. Boil the juice along with the peels. Let it simmer for about 30 minutes. Add the sugar, stir well and let it simmer for about 15 minutes. You can pour the leftovers into a clean bottle and keep it in the fridge.
  • Mix the balsamic vinegar, orange syrup, olive oil, salt, pepper, maple syrup together. Place the beetroot pieces in a large baking dish and cover them with this mixture. Cut the red onions into pieces and divide them among the beets. Place the dish in the oven for half an hour, turning frequently.
  • Remove the beets from the oven and garnish with the chopped chives, tarragon or dill.

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