Find your recipes and restaurants here

Sweet and sour beetroot

Ingredients 5
Servings 6


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


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.


NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.