Sweet and sour beetroot

Fairlady
6 servings
Rate this recipe
Vegetables

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (5)

8.00 beetroots — baby
5.00 ml cornflour
1.00 lemon juice
15.00 ml sugar
salt and freshly ground black pepper
Tap for ingredients
Tap for ingredients

Method:

Trim baby beetroot, each 3-5 cm in diameter, removing leaves but retaining 2 cm of the stem of each. Wash thoroughly. Boil in water to cover until tender, 30 to 50 minutes.
Strain 250 ml (1 cup) cooking liquid into a clean saucepan.
Once cool enough to handle, skin and cut beetroot.
Stir cornflour into reserved cooking liquid until smooth. Heat slowly and add lemon juice and sugar. Stir until sauce begins to boil.
Add beetroot and sprinkle with fresh parsley and salt and pepper to taste.
Serve cold as a side dish.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.