Page title and description
Beetroot with orange sauce
The sharpness of the orange zest and vinegar cuts through the inherent sweetness of the beets. This could be eaten with duck or salmon, or on it's own as a lovely vegetarian starter.
Ingredients
- 225g brown sugar
- 150ml malt vinegar
- 25g cornflour
- 3 oranges, zested and juiced
- cooked beetroot
Method
Prep time:
10 min
PT10M
Cooking time:
15 min
PT15M
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Step 1
Preheat oven to 150°C/Gas Mark 2. Mix the sugar with the vinegar in a saucepan and simmer for 5 minutes.
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Step 2
Mix the cornflour with some of the orange juice, put the rest of the orange juice in a pan with the rind. Simmer for 5 minutes, stir in the cornflour mixture and cook until thickened.
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Step 3
Pour over the beetroot and warm in the oven for 5 minutes.