Grated beetroot braised with roux (Buraczki zasmażane)

1. Boil the beetroot in their skins in plenty of water until tender (about 45-60 minutes), or roast wrapped in foil at 200 °C; cool and peel.

2. Grate the beetroot on the coarse side of a grater.

3. In a pan, sweat the finely chopped onion in the butter for 4-5 minutes until translucent.

4. Sprinkle with the flour and cook, stirring, for 1-2 minutes to a pale roux.

5. Add the grated beetroot, stir and cook for 5 minutes, stirring; season with lemon juice, sugar, salt and pepper – aim for a sweet-sour balance.

6. Serve warm alongside roast meats (roast pork, breaded cutlets).

Tip: One of the most common sides of the Polish Sunday lunch; roasted beetroot is sweeter and deeper in flavour than boiled, and it doesn't lose its colour.