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Beetroot Lyonnaise (shown with barramundi with braised oxtail)

Beetroot Lyonnaise

Shown with barramundi with braised oxtail.

“I’m a bit of a beetroot junkie, I don’t know if that’s a kiwi thing, but on every menu, I’ve got to have beetroot in some form or another.” — Warren Turnbull

Beetroot Lyonnaise

Serves 4
Cooking Time Prep time 10 mins, cook 50 mins
300 ml   veal stock
5   beetroot (800gm), peeled
100 ml   cabernet sauvignon vinegar
50 gm   caster sugar
1   star anise
100 gm   butter, coarsely chopped
1   onion, thinly sliced


1 Bring stock to the boil in a saucepan over high heat and cook until reduced by half.
2 Combine beetroot, vinegar, sugar and star anise in a large saucepan, add enough water to just cover and simmer, covered, over medium heat until just cooked (20-25 minutes). Do not overcook. Drain, cool, then thinly slice.
3 Melt butter in a saucepan, add onion and a pinch of sea salt and cook over low heat, stirring occasionally, until onion just starts to brown (10-12 minutes). Add beetroot and stir gently, add reduced veal stock and cook until beetroot is tender (5-6 minutes). Season to taste and serve with barramundi with braised oxtail.


RECIPE Warren Turnbull PHOTOGRAPHY William Meppem STYLING Emma Knowles

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