Beetroot with Orange and Lemon

2 lbs 900g beetroot
2 Tblsp lemon juice
1/2 Tblsp grated lemon zest
4 Tblsp orange juice
1/2 Tblsp grated orange zest
1 Tblsp vinegar
1 Tblsp sugar
1 Tblsp cornflour
salt and pepper
2 ozs 50g vegan margarine
Cook beetroot in boiling water until tender (about 50 minutes). Cool and peel. Cut into 1/2 inch 2 cms cubes. Combine lemon juice, vinegar, sugar and cornflour. Bring to the boil and cook over medium heat until sauce is thick and clear. Remove from heat. Add diced beetroot, margarine, salt and pepper to taste. Heat through.
Pour into a serving dish and garnish with grated lemon and orange zest.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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