Caramelised beetroot


  • 3-4 small beetroot
  • 35g caster sugar
  • juice of 1/2 orange plus grated zest or 35ml orange juice
  • 30ml of a delicately flavoured vegetable oil (eg sunflower)
  • 1/4 tsp cinnamon


Scrub the beetroot and trim the stalks Chop into 6 to 8 segments. Put the orange juice and zest, sugar, oil and cinnamon in a pan and heat gently to dissolve the sugar. Add the beetroot and mix well, so all the segments are coated with the mixture. Place on a baking sheet, spreading all the segments out so they aren't covered by other pieces. Bake at 180C for about 40-45 minutes (depending on size of segment) until tender and sticky.

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