| Saucy Beetroot |
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Makes: about 2.25k (5lb) Preparation time: 30 minutes Cooking time: 30 minutes for beetroot + 20 minutes This preserve is a bit like piccalilli in that the beetroot is in a mustardy sauce. The colour is fantastic and it makes a great addition to any cold buffet or even served hot as a vegetable. I keep a tub of it in the fridge and pot the rest into jars, sealing them with vinegar-proof tops. The recipe came from Wendy Shand of Goole WI Market and was included in Grace Mulligan's Salsa book. It has become a firm favourite at home and when catering for church events such as the Harvest Supper. 2 tbsp cornflour or plain flour 1 heaped tsp dry mustard 600ml (1 pint) malt vinegar 225ml (8 fl oz) water 300g (11 oz granulated sugar 1 tsp white mustard seed 1 tsp salt 12 medium-sized beetroots, washed, cooked, cooled, skinned and chopped into dice or sliced (can be cooked in a pressure cooker) 1 tsp white mustard seed Mix the cornflour (or flour) and dry mustard to a smooth paste with a little of the water or vinegar. Put into a large pan with the remaining water and vinegar and bring to the boil. Reduce to a simmer until the mixture has thickened. Add the sugar, salt and mustard seed. The finished sauce should be the consistency of thick custard. Stir in the chopped or sliced beetroot. Return to the boil and then remove from the heat. Pot into sterilised jars. Cover with a vinegar-proof top and cool. |
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