It’s nearly upon us and the cooking has commenced in earnest! This week I’ve been thinking about all those little side dishes which lift Christmas meals from Special to Outstanding; the ones which leave your taste buds tingling but which complement your main dishes perfectly, this Boozy Beetroot Marmalade is one of those stars! I much prefer the earthy taste of the roots combined with the sweetness of port and sugar and a slight spicy kick from the gingers over a sickly sweet cranberry sauce any day!
My weekly veg box from Riverford had a generous helping of lovely purple roots this week, if you have whole beetroot, wash them thoroughly, pop them unpeeled into a roasting dish, cover with foil and roast at 190°C for 2-3 hours until tender. Leave to cool and then remove the skins, they will slip off easily! If you haven’t got fresh, buy whole vacuum packed beetroot (usually to be found in the veg section at the supermarket) do NOT use pickled beetroot!
Beetroot is the perfect Christmas vegetable, if you chop one in half it looks very much like a bauble!
This delicious beetroot marmalade goes really well as a side dish with nut roasts and lentil loaves, it complements a good bread sauce, stuffing and gravy brilliantly. I also serve it as a starter with peppery crackers and a generous spoonful of Stilton and Walnut Pâté, I think these two dishes were made for each other! If you have any left over bung it in a sandwich with some tasty brie, cheddar or stilton or serve it up with pickles and your cheese board, curl up on the sofa and reflect on time well spent.
For more beetroot recipes have a look at
Orange and Beetroot Cupcakes with a Plum Surprise at Tin and Thyme
Beetroot, Sour Cream and Walnut Blinis at The Veg Space
Vegan Beetroot Brownies at The Tofu Diaries
Slow Cooker Beetroot Chocolate Cake with Beetroot Vanilla Topping from Veggie Desserts
Healthy Green Beetroot Smoothie from Fuss Free Flavours
Beetroot Salad with Freekeh Wholegrains from Maison Cupcake
Beetroot, Rocket and Feta Fritters from Tinned Tomatoes