Riverford Wicked Leeks
Beetroot with orange sauce recipe image

Print Beetroot with orange sauce

The sharpness of the orange zest and vinegar cuts through the inherent sweetness of the beets. This could be eaten with duck or salmon, or on it's own as a lovely vegetarian starter.


  • 225g brown sugar
  • 150ml malt vinegar
  • 25g cornflour
  • 3 oranges, zested & juiced
  • Cooked beetroot


  1. Preheat oven to 150°C/Gas Mark 2. Mix the sugar with the vinegar in a saucepan and simmer for 5 minutes.
  2. Mix the cornflour with some of the orange juice, put the rest of the orange juice in a pan with the rind. Simmer for 5 minutes, stir in the cornflour mixture and cook until thickened.
  3. Pour over the beetroot and warm in the oven for 5 minutes.
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