Beetroot preserve

Name: Beetroot preserve
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 300.00 g beetroot; 250.00 ml vinegar brown; 200.00 g white sugar; 1.00 ml salt

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (4)

300.00 g	beetroot
250.00 ml	vinegar — brown
200.00 g	white sugar
1.00 ml	salt

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Method:

Cut off the beetroot tops, wash the beetroot and place in a saucepan. Add water to cover. Boil the beetroot dor about 30 minutes or until sodt. Drain, reserving 250 ml of the liquid. Remove skin from the beetroots. Dice some beetroot, grate others and leave small ones whole. Heat the brown vinegar, white sugar, salt and beetroot liquid in a saucepan until all the sugar has dissolved. Stir continuously. Boil for five minutes. Add the beetroot to the syrup and bring to the boil. Layer the beetroot in a sterilised jar and screw on the lid immediately.
Makes 500 ml beetroot preserve.
Serves 4.