Beetroot with raisins

A sensational looking dish which tastes great with grilled or roasted meats.


Beetroot with raisins


Serves 4

¼ cup water
½ cup cider vinegar
1 Tbsp cornflour
1 Tbsp sugar
¼ cup raisins
2-4 beetroot, boiled, skinned and diced


Place water and cider vinegar in a saucepan.
Mix cornflour and sugar with a little cold water to make a paste and add to the cider vinegar mixture.
Stir over a medium heat until sauce thickens.
Add raisins and beetroot and simmer until the sauce turns a rich beetroot colour.
Serve hot, warm or cool.

To boil beetroot:
Trim beetroot but do not cut off the top or bottom or the beetroot will lose colour.
Place beetroot in a saucepan of cold water and cover. Bring to the boil. Reduce heat and simmer for 20-30 minutes, or until tender when tested with a skewer. The length of time will depend on the size and age of the beetroot.
Remove from water and cool. Remove skin which will slip off easily. Young or baby beetroot may not need skins removed.

Roast beetroot can be used instead of boiled beetroot.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 372kj
Protein 2g
Total fat 0.2g
- saturated fat 0.05g
Carbohydrates 18g
- sugars 16g
Fibre 4.6g
Sodium 116mg

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