Candied beetroot

Candied beetroot

By
From
The Natural Cook
Makes
16 slices
Photographer
Laura Edwards

Eat these as sweets, or use them to decorate cakes.

Ingredients

Quantity Ingredient
1 medium beetroot
150g rapadura sugar
or 150g raw cane sugar

Method

  1. Wash the beetroot and peel it if the skin is very rough, then cut into slices as thinly as you can. Boil the sugar with 100 ml water, stirring until the sugar has dissolved. Add the beetroot slices and simmer for 10 minutes until sweet and soft, while preheating the oven to 170°C. Lay the slices on a sheet of baking parchment on a tray, keeping the syrup to use as a sauce. Bake for 10–15 minutes to caramelise the slices further, but be careful not to overcook them, or they will turn bubbly and burnt, tasting of nothing. Allow to cool.

Variation

  • With goat’s cheese: Top candied beetroot slices with soft goat’s cheese and serve as a canapé, or just serve the slices with a cheese board.

Storage

  • Candied beetroot will keep for a month in a sealed container in the fridge.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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