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Beetroot Salad

Serves 4 to 6, the cold version takes 10 to 15 minutes, but it’s best made the day before, the hot version takes 20 minutes.

It’s earthy and sweet and fragrant and spicy and fruity, we served it at our wedding feast, and it went down a storm

Cold version:-
500g beetroot, either freshly boiled, or from the supermarket (but make sure it’s not in vinegar)
Freshly squeezed juice and rind from 4 oranges
1 – 2 tsps allspice
1 tsps cornflour
1 tblspn dark brown or muscovado sugar

  • Chop beetroot into skinny strips and arrange in a serving bowl
  • Reserve 2 tblspns of juice. Heat the rest with the zest, add 1 tsp of allspice and the sugar. Check for spiciness and add more allspice if you like it that way
  • Mix the reserved juice with the cornflour. Add to juice in pan, heating gently, stirring constantly until the mixture has thickened a bit
  • Pour over the beetroot and chill overnight so the flavours become bosom buddies. Take it out of the fridge in plenty of time to be able to serve at room temperature

Hot version:-
500g beetroot, either freshly boiled, or from the supermarket (but make sure it’s not in vinegar)
150ml white wine vinegar
Freshly squeezed juice and rind from 4 oranges
1 tsp allspice
2 tsps cornflour
225g dark brown or muscovado sugar

  • Preheat oven to 200C. Chop beetroot into skinny strips and arrange in an oven proof dish
  • Mix sugar and vinegar in saucepan. Simmer for 5 minutes
  • Reserve 2 tblspns of juice. Add the rest with the zest and the of allspice to the pan
  • Mix the reserved juice with the cornflour. Add to juice in pan, heating gently, stirring constantly until the mixture has thickened a bit
  • Pour over the beetroot and place in oven for 8 minutes until warmed through. Serve