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Orange & mustard beetroot
Orange & mustard beetroot
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Ingredients:
  • 6 small (about 125g each) trimmed beetroot bulbs
  • 50g (2 1/2 tbsp) butter
  • 2 eschalots (French shallots), chopped
  • 1 small garlic clove, crushed
  • 125ml (1/2 cup) white wine (riesling)
  • 60ml (1/4 cup) fresh orange juice
  • 55g (1/4 cup, firmly packed) brown sugar
  • 11.80 gm wholegrain mustard
  • 62.50 ml finely chopped fresh chives
Instructions:
  • Add the beetroot bulbs to a generous amount of cold water in a large saucepan. Cover and bring to a rapid boil. Cook, partially covered, for 12-15 minutes until the beetroot can be pierced easily with a skewer. Drain.
  • In a large heavy-based frying pan over medium heat, melt the butter. Add the eschalots and garlic, cook for 2 minutes while stirring. Pour in the wine, orange juice, and sugar and bring to a boil over high heat. Simmer uncovered for 10 minutes over medium heat. Remove from heat.
  • Wear rubber gloves to peel the beetroot and then cut each bulb into quarters.
  • Combine mustard in the pan and stir. Season to taste with salt and pepper. Return beetroot to low heat, sprinkle with chives, and gently toss until coated and heated through.

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