Beetroot salad (cold)

This recipe requires preparation in advance!

This interesting beetroot salad originates from Nik and Edwina's Cookbook. This is the cold version, the hot 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"

Beetroot salad (cold)

A great excuse to use this photo! Canned muffins
Servings:	6
Calories per serving:	40
Ready in:	1 day, 15 minutes
Prep. time:	1 day, 10 minutes
Cook time:	5 minutes
Difficulty:
Recipe author:	Chef
First published:	14th January 2014

Best recipe review Proper country fare 4.8/5 And a fabulous picture ftoo. Paul R Smith

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)
• 4 oranges, Freshly squeezed. Use the juice and the zest
• 1 –to 2 teaspoons allspice
• 1 teaspoons cornflour
• 1 tablespoon dark brown or muscovado sugar

Method

1. Chop beetroot into skinny strips and arrange in a serving bowl
2. Reserve 2 tablespoons of juice. Heat the rest with the zest, add 1 teaspoon of allspice and the sugar. Check for spiciness and add more allspice if you like it that way
3. Mix the reserved juice with the cornflour. Add to juice in pan, heating gently, stirring constantly until the mixture has thickened a bit
4. Pour over the beetroot and chill overnight so the flavours become bosom buddies.
5. Take it out of the fridge in plenty of time to be able to serve at room temperature

See also

• Beetroot salad (hot)

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