Beetroot with Orange Sauce

As we have so many beetroot in the garden, I have been looking for new ways to cook them, especially as we both prefer them hot rather than cold.  The other day, I discovered this recipe here and we both loved it so much, that I thought that I must share it with you all.  It really is very special, and what was left over, tasted even better when re-heated the second day.
I dug out 3 quite big beetroot which I roasted, skinned, and cut into chip shapes. I am sure precooked beetroot would work just as well.

225 g dark brown sugar
150 ml malt vinegar
15 ml cornflour
Juice and grated rind of 3 oranges (I only had one, but I used all the zest and for the extra juice which I realised I needed, I added a bit of apple juice which I had on hand)

Preheat oven to 150°C/ 300°F/ Gas Mark 2.

Put the strips of beetroot onto a baking tray.( I put them directly into a pyrex dish).
Mix the sugar with the vinegar in a pan over low heat and simmer for 5 minutes.
Mix the cornflour and some of the orange juice together and set aside; then add the rest of the juice to the pan with the grated rind.
Simmer for another 5 minutes and then stir in the cornflour mixture to thicken the ingredients. Pour over the beetroot and then place in the oven to warm - about 5-10 minutes, or until ready to serve.

This dish was definitely a 10/10 and I will be cooking it again and again.

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