Ingredients
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1 tbsp Butter
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2 oz (55 g) Onion
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1 tbsp Apple Cider Vinegar
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2 tbsp Water
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1 ½ oz (40 g) Xylitol
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½ tsp Sea Salt
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¼ tsp Guar Gum
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1 ½ lbs (670 g) Beets Roots
Directions
Steps
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1
Done
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Heat the butter in a large pan and sauté the onion for 5 minutes. Stir in the vinegar and water. |
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2
Done
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Mix the xylitol, sea salt and guar gum together very well in a small bowl, and then slowly whisk the xylitol mixture into the pan with the onions. Continue stirring until thickened. Don’t skip the mixing part! If you put the guar gum straight into the pan on its own you will get a gloopy mess! |
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3
Done
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Add the sliced beets (beetroot)and stir well to coat thoroughly. Heat through, stirring often. |
