Beetroot salad (hot): Difference between revisions
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Revision as of 08:58, 22 May 2014
| Beetroot salad (hot) | |
|---|---|
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| A great excuse to use this photo! Canned muffins | |
| Servings: | Serves 6 |
| Ready in: | 35 minutes |
| Prep. time: | 30 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
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This interesting beetroot salad originates from Nik and Edwina's Cookbook. This is the hot version, the cold version can be found here.
To quote Nik:
"Its earthy and sweet and fragrant and spicy and fruity, we served it at our wedding feast, and it went down a storm"
Ingredients
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)
- 150ml white wine vinegar
- Freshly squeezed juice and rind from 4 oranges
- 1 teaspoon allspice
- 2 teaspoons cornflour
- 225g dark brown or muscovado sugar
Mise en place
- 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
Method
- Preheat oven to 200C. Chop beetroot into skinny strips and arrange in an oven proof dish
- Mix sugar and vinegar in saucepan. Simmer for 5 minutes
- Reserve 2 tblspns of juice. Add the rest with the zest and the of allspice to the pan
- 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 place in oven for 8 minutes until warmed through. Serve