Beet and Sour Cream Salad Bowl

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.

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.