Sweet and sour beetroot


Ingredients 5
Servings 6
Time

Ingredients

  • 8
    baby beetroot
  • 5
    ml
    cornflour
  • 1
    lemon, juice
  • 15
    ml
    sugar
  • salt and milled pepper
 

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.
 

 

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