Chef's Recipes

Beetroot Lyonnaise

Australian Gourmet Traveller French side dish recipe for beetroot Lyonnaise by Warren Turnbull from Sydney restaurant Assiette.

By Warren Turnbull
  • 10 mins preparation
  • 50 mins cooking
  • Serves 4
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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
Shown with <a href="/barramundi_with_braised_oxtail.htm">barramundi with braised oxtail</a>.


  • 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 <a href="barramundi_with_braised_oxtail.htm">barramundi with braised oxtail</a>.
  • undefined: Warren Turnbull