Beetroot salad (hot)

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:

"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)
• 150ml white wine vinegar
• 4 oranges, Freshly squeezed. Use the juice and the zest
• 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

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

See also

• Beetroot salad (cold)

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