You will need
1 bunch of beetroot, do not cut the root, but trim the stems, leaving about 3 cm to prevent bleeding and colour loss
grated rind of one orange
juice of 2 oranges
2 t (10 ml) Ina Paarman’s Chicken Flavour Stock Powder
1 T (15 ml) lemon juice
1 T (15 ml) honey
2 (10 ml) potato flour or cornflour mixed with 2 T (30 ml) water
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
chopped parsley and/or lemon thyme to garnish
Method
Steam the beetroot until done (or cook it in the microwave in a closed container, with a little water, or boil it in water on top of the stove). When done, test with a fork, rinse under the cold tap, slip the peel off and cut into tiny cubes. Mix the orange rind, juice, Stock Powder, lemon juice and honey. Thicken with the cornflour, in the microwave or on top of the stove. Add the cubed beetroot to the sauce and warm through. Add Garlic & Herb Seasoning and taste. Garnish with fresh herbs.
