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Beetroot preserve

Recipe from: 1/4/1990 12:00:00 AM
Ingredients 4
Servings 4


  • 300
  • 250
    brown vinegar
  • 200
    white sugar
  • 1


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.


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