Cinnamon infused beetroot

Serves: 16

Kitchen-to-Table:

8 hours

Heat Rating:

Mild

Ingredients

250ml water
600g vacuum packed beetroot, sliced
175ml distilled malt vinegar
300g caster sugar
1 cinnamon quill snapped into two pieces

Method

Pour water, vinegar, sugar and cinnamon sticks into a saucepan.

Bring to the boil and cook over medium-high heat until the sugar has dissolved, stirring constantly.

Reduce heat to medium-low and simmer for 5 minutes.

Pour mixture over sliced beetroot and stir to coat.

Cover and refrigerate at least 8 hours before serving.

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