Beetroot Extravaganza

by Mark & Sue Stinchcombe, Eckington Manor

 

Beetroot Jelly Sheet

Ingredients:
150g Ponthier Beetroot Puree
50g Water
2g Agar Agar
1 Leaf of Gelatine
1 tsp Balsamic Vinegar
2g Salt

Method:
In cold water, soak the gelatine.
Place the puree, water, vinegar and salt in a pan and bring to the boil. Add the agar agar, and re-boil. Add the gelatine leaf.
Pour onto a tray lined with acetate.

Beetroot Pickle 

Ingredients:
300g Orange Juice
200g White Wine Vinegar
100g Sugar

Method:
Place all the ingredients in a pan and place over a low heat. Once boiled, pour over the sliced raw beetroots.