Ingredients
Cook beetroot 450 gm
25 gm unsalted butter
1 heaped tablespoon marmalade
Juice of half orange
Method
In this recipe, cooked beetroot is combined with orange marmalade, fine – shred or sweet. The two flavours blend surprisingly well and suit any strong game, goose or duck. Skin and cut the cooked beetroot into dice. Measure the butter, marmalade and orange juice into a saucepan, heat until the butter melts, then add the beetroot. Simmer gently stirring occasionally, for about 10 minutes, until the liquid has evaporated and the beetroot is evenly glazed. Spoon the beetroot into a hot serving dish. Cut towards the centre of a thin orange slice, twist the two halves in opposite directions and place it on the beetroot as a garnish.
