Ingredients:

approx 350g/12oz beetroot and enough water to cover for cooking
25g/1oz sugar
2 teaspoons cornflour
4 tablespoons water
3 tablespoons malt or balsamic vinegar
rind of an orange

Method:

1. Clean up the beetroot and cook gently in simmering water until tender. The time will very much depend on the size and age of the beetroot, but allow approx 20 to 30 mins.
2. Combine the cornflour, sugar, water and vinegar. Stir the liquids in gradually to avoid any lumps.
3. Heat this through bringing it up to the boil.
4. Cook thoroughly until thick and clear.
   Cool the cooked beetroot and the skins will peel off easily. (Wear disposable plastic food preparation gloves to save staining your hands.)
5. If large chop the beetroot into cubes, but if small and new leave whole.
6. Stir the prepared vegetable into the sweet and sour sauce and chill thoroughly.
7. Scatter the top with fine julienne strips of orange peel as garnish.

This recipe is one of a series produced by Sue Bridger for the NFWI to illustrate vegetable cookery at the RHS show in Tatton.