Ingredients for Sweet and Sour Beetroot:
- 2 lbs (900 g) small beetroot
- 3 tablespoons cornflour
- 4 oz (112 g) demerara sugar
- Salt and pepper
- ½ pint (280 ml) white wine or white distilled malt vinegar
- 2 tablespoons butter
Method for Sweet and Sour Beetroot:
- Pick evenly sized small beetroot and put them in a large saucepan of water. Cover the pan and bring to the boil.
- Lower the heat and cook gently until tender for 30 to 40 minutes, adding more boiling water if necessary during cooking.
- Drain the beetroot and reserve the cooking liquid. Allow to cool.
- When cool, peel and either dice or slice into ¼” (5 mm) rounds.
- Combine the cornflour, sugar, salt, pepper and vinegar with about 6 fl oz (180 ml) of the reserved beetroot liquid in a large saucepan.
- Bring to the boil and then reduce the heat, stirring continuously, until thickened.
- Return the beetroot to the saucepan and allow to heat through for about 5 minutes.
- Stir in the butter and serve hot.
This Sweet and Sour Beetroot Recipe serves 4 to 6. It is especially nice with chicken and rabbit.
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