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450 gr red onions thin sliced
1tbspoon olive oil
1 tbspoon caster sugar
1 tbspoon red wine vinegar
450 gr cooked beet root diced
Soft goat’s cheese

Cook the onions in olive oil in a large saucepan, covered for about 15 minutes until they are very tender, stirring occasionally. Add the sugar , wine vinegar and beet root, then shimmer gently, uncovered for 10 15 minutes. Remove from heat season and serve.
addapted from Rose Elliot book Veggie chic.

450 γρ κόκκινα κρεμμύδια λεπτές φέτες1 κ.σ. ελα ...

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