Spicy Chilli, Honey Ginger & Balsamic Infused Beetroot Recipes

Preparation time: 24 Hours Cooking time: 60 Easy - for beginners Serves: 4 - 6

Description

Discover three exciting ways to transform beetroot into a culinary delight with these easy-to-make infused recipes. Choose from a fiery Spicy Chilli infusion, a sweet and aromatic Honey Ginger blend, or a tangy Balsamic classic. Perfect as a vibrant side dish or a flavorful addition to any salad, these versatile beetroot recipes are naturally vegetarian, vegan, dairy-free, and nut-free, offering a delicious and healthy accompaniment to your meals.

Ingredients

250g Baby Beetroot or Large cut into 2cm chunks.
4 tbsp Extra Virgin Olive Oil
4 tbsp White Wine Vinegar
2 Garlic Cloves Crushed
2 Chilli’s - Birdseye or Naga if you like it hot! Chopped
1/2 tsp Cayenne Pepper
Pinch of sugar and salt
Squeeze of Lemon Juice

Method

Cut off stalk and boil beetroot for 60 minutes. (Checking softness after 40 minutes by squeezing between forefinger and thumb)
Once done set aside to cool.
Mix together all other ingredients in a pan and boil for 2 minutes, allowing sugar and spices to infuse into vinegar and oil.
Once beets have cooled, peal and add to marinade or dice into small 2 cm chunks and add to marinade.
Ensure marinade covers all of beetroot, seal bowl with cling film and leave overnight.
Serve with a lovely salad or other accompaniment.

The same method can be used for Honey & Ginger Infused, using Soy Sauce, White Wine Vinegar, Stem Ginger, Honey and Pinch of Sugar. Or the Balsamic Beetroot by infusing in White Wine Vinegar, Balsamic Vinegar and Pinch of Sugar.

Spicy Chilli, Honey Ginger & Balsamic Infused Beetroot Recipes

Description

Ingredients

Method

Tags