Beetroot salad (cold)
This recipe needs advance preparation!
Beetroot salad (cold) | |
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Best recipe reviewProper country fare 4.8/5 And a fabulous picture ftoo. Paul R Smith |
A great excuse to use this photo! Canned muffins | |
Servings: | 6 |
Calories per serving: | 40 |
Ready in: | 1 day, 15 minutes |
Prep. time: | 1 day, 10 minutes |
Cook time: | 5 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 14th January 2014 |
This interesting beetroot salad originates from Nik and Edwina's Cookbook. This is the cold version, the hot version can be found here
To quote Nik:
"It's earthy and sweet and fragrant and spicy and fruity, we served it at our wedding feast, and it went down a storm"
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500g beetroot, either freshly boiled, or from the supermarket (but make sure it's not in vinegar)
- 4 oranges, Freshly squeezed. Use the juice and the zest
- 1 to 2 teaspoons allspice
- 1 teaspoons cornflour
- 1 tablespoon dark brown or muscovado sugar
Method
- Chop beetroot into skinny strips and arrange in a serving bowl
- Reserve 2 tablespoons of juice. Heat the rest with the zest, add 1 teaspoon of allspice and the sugar. Check for spiciness and add more allspice if you like it that way
- Mix the reserved juice with the cornflour. Add to juice in pan, heating gently, stirring constantly until the mixture has thickened a bit
- Pour over the beetroot and chill overnight so the flavours become bosom buddies.
- Take it out of the fridge in plenty of time to be able to serve at room temperature
See also
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