20 medium-sized raw beetroots
25 ml each of orange and lemon juices
100 g sugar
1 tsp salt
25 g flour
25 ml each of orange and lemon juices
100 g sugar
1 tsp salt
25 g flour
method
Peel 20 medium-sized raw beetroots, cut into 3 mm thick slices, place in an oiled shallow dish and moisten with a mixture of 25 ml each of orange and lemon juices, 100 g sugar and 1 tsp salt with 25 g flour whisked in.
Cover tightly with foil or oiled greaseproof paper and cook in the oven at 190°C for 1 1/2 hours until soft. Sprinkle with blanched, shredded orange and lemon peel on serving.
Cover tightly with foil or oiled greaseproof paper and cook in the oven at 190°C for 1 1/2 hours until soft. Sprinkle with blanched, shredded orange and lemon peel on serving.
serving amount
serves 10
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