Beetroot salad (hot)

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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.

Beetroot salad (hot)

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Canned muffins
Servings:Serves 6
Calories per serving:94
Ready in:35 minutes
Prep. time:30 minutes
Cook time:5 minutes
Recipe author:Chef
First published:14th January 2014

To quote Nik:

"ItΒ’s earthy and sweet and fragrant and spicy and fruity, we served it at our wedding feast, and it went down a storm"


Printable πŸ–¨ shopping πŸ›’ list & πŸ‘©β€πŸ³ method for this recipe

Mise en place

  • 200Β° C (400Β° F - gas 6), [fan oven 180Β° C & reduce cooking time by 10 mins per hour]


  1. Preheat oven to 200C. Chop beetroot into skinny strips and arrange in an oven proof dish
  2. Mix sugar and vinegar in saucepan. Simmer for 5 minutes
  3. Reserve 2 tblspns of juice. Add the rest with the zest and the of allspice to the pan
  4. Mix the reserved juice with the cornflour. Add to juice in pan, heating gently, stirring constantly until the mixture has thickened a bit
  5. Pour over the beetroot and place in oven for 8 minutes until warmed through. Serve

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