Sweet And Sour Beetroot Recipes

EASY SWEET & SOUR BEETS

Steps:

• Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and quarter beets; keep warm. , Meanwhile, in another large saucepan, combine the sugar, cornstarch and salt; stir in vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in marmalade and butter until melted. Reduce heat to low. Add beets; heat through.

SWEET AND SOUR BEETS

Steps:

• In a bowl mix together the sugar, cornstarch and salt; stir in a little of the wine or vinegar to make a smooth paste.
• Slowly drizzle in the remaining wine or vinegar and the water (adding all the liquid at once can produce lumps in the cornstarch).
• Transfer the mixture to a saucepan; cook over low heat stirring and scraping bottom of the pan often.
• Cook until liquid is clear (about 5 minutes).
• Stir in cooked beets, butter and orange zest; stir until the beets are heated through.
• Season with black pepper is desired.

SWEET AND SOUR BEETROOT

Steps:

• Place beets in a large saucepan, and cover with water. Bring to a boil, and cook for 15 to 20 minutes, depending on the size of the beets. Drain, cool, peel, and dice.
• Heat oil in a large skillet over medium heat. Saute onion until tender. Stir in flour, and cook for about 2 minutes. Gradually stir in chicken stock. Add the diced beets, and cook for 3 to 4 minutes. Stir in brown sugar and vinegar. Cook for 10 minutes. Season with salt and pepper.

SWEET-AND-SOUR BEETS

Steps:

• In a saucepan, combine water, vinegar and cornstarch; bring to boil. Cook and stir for 1-2 minutes; remove from the heat. Add sugar and beets; let stand for 1 hour. Heat through just before serving.

SWEET AND SOUR PICKLED BEETS

Steps:

• In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.

SPICED SWEET & SOUR PICKLED BEETROOT

Steps:

• Heat oven to 180C/160C fan/gas 4. Trim the leaves and most of stalks off the beetroot, leaving a stump of stalk on each. Wrap the beetroots individually in pieces of foil and place on a baking tray. Roast for 1 hr 15 ins or until the point of a sharp knife can be easily inserted then leave to cool.
• Unwrap, peel and trim the stalks away from the beetroot. Leave the small ones whole and cut larger ones in half and pack them into a large sterilised kilner jar.
• Tip the sugar, white wine vinegar, 200ml cold water the spices and bay leaves into a sauce pan and bring to the boil. Turn down to a simmer and bubble gently, stirring, for 2 mins until all the sugar has dissolved. Turn off the heat and add the balsamic if using.
• Carefully pour the hot vinegar, spices and bay over the beetroot (you might not need it all) and leave to cool uncovered. Once cool pour the olive oil over, seal the jar and keep in the fridge for up to a month.

CHARGRILLED MACKEREL WITH SWEET & SOUR BEETROOT

Steps:

• To make the sweet & sour beetroot, mix all the ingredients, except the beetroot, with 125ml water in a medium pan and bring to the boil. Take the pan off the heat and leave to cool. Drain and rinse the cooked beetroot, then slice half into thin rounds, cutting the rest into larger wedges for a contrasting texture. Once the pickling liquor is completely cold, pour into a large jar, add the beetroot and chill overnight.
• The next day, brush the mackerel all over with the soy sauce and leave to marinate for 20 mins while you make the dressing. Whisk together the wasabi and crème fraîche, seasoning to taste. Heat your grill to its highest setting.
• Remove the beetroot from the pickling liquor with a slotted spoon and divide evenly between each plate. Layer over the shallot, pickled ginger and toasted sesame seeds, then scatter over the chives to create the salad. Layering the salad creates a professional finish.
• Put a wire rack over a baking tray and brush with the oil. Put the fillets on top of the wire rack and grill the fish, skin-side up, for 2-3 mins until the skin is charred and the fish is lightly cooked. If you want to char it further, use a blowtorch (see my tip below).
• To serve, place the fish on top of each salad with a spoonful of the dressing. For added wow factor, drizzle the oil around the salad, along with a little of the pink pickling liquor from the beetroot, then serve immediately.

SWEET SOUR BEETROOT RELISH

Steps:

• Heat a saucepan over moderate heat and add the butter, oil, onion, grated beets and whole chilies.
• Stir until butter has melted, then reduce heat to low, cover pan, and cook vegetables gently for 45 to 50 minutes until very tender.
• Add the sugar, vinegar, salt, and freshly ground black pepper, and stir to combine.
• Increase heat to moderate and cook mixture, uncovered, for another 10-15 minutes, stirring frequently.
• Continue cooking until the mixture is thick, with the consistency of jam, and there is virtually no liquid left in the pan.
• Remove and discard chilies, taste, and adjust seasonings if desired.
• Can be kept, covered, in the refrigerator for several days, and gently warmed before serving.