Beet and Sour Cream Salad Bowl
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 ½ cups Beets
- ½ Cinnamon stick
- ½ tsp fennel seeds
- ½ stick Licorice
- ½ cup sugar
- ⅔ cup Orange juice
- 0.333 cup balsamic vinegar
- ½ cup Sour cream
Preparation steps
1.
Place the beetroot in a pot and cover with water. Add the cinnamon stick, fennel seeds, liquorice and 1/2 tsp salt and bring to the boil. Simmer on a medium heat for 45-60 min then quench and peel the beetroot and cut into bite-sized pieces.
2.
Caramelise the sugar in a pan and quench with the orange juice and vinegar. Season with salt and ground black pepper, bring to the boil and then simmer until a syrup is created. Remove from the heat and leave to cool.
3.
Stir the sour cream into the syrup, add the beetroot and chill for at least 1 hour before serving.
