1. Boil the beetroot in their skins in salted water for about 40 minutes until tender, cool in cold water, peel and dice (gloves are a good idea).
2. Finely chop the onion and sweat it in the butter until translucent.
3. Add the diced beetroot and caraway seeds and fry together for 2-3 minutes.
4. Drizzle with the cider vinegar, sprinkle with the sugar, season with salt and pepper and braise with a splash of water for 5 minutes.
5. Before serving, stir in half the sour cream and spoon the rest on top.
6. Sprinkle with fresh dill and serve with roasts or meatloaf.
Tip: With pre-cooked, vacuum-packed beetroot it's ready in 15 minutes.
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