Cinnamon infused beetroot

Cinnamon infused beetroot

Time

8 hours

Serves

4

Cuisine

Worldwide

Heat

Mild

Dietary:

Vegetarian, Vegan, Dairy Free, Nut Free

Making this recipe

Ingredients

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

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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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