Parma Ham With Caramelised Balsamic Vinegar Red Onions and Beetroot

Ingredients

6 slices parma ham, torn
1/2 red onion, peeled and thinly sliced
30g/1oz unsalted butter
2 tsp soft brown dark sugar
1 tbsp balsamic vinegar
4 cooked whole baby beetroot, halved

Method

1. In a small frying pan, gently melt the butter.
2. Fry the onion in the butter for 2 minutes to soften.
3. Arrange the ham on two serving plates.
4. Stir the sugar into the butter until melted.
5. Add the balsamic vinegar and beetroot and cook until caramelised.
6. Scatter the caramelised beetroot and onion over the ham and serve.