By Wand Agency
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about 300g beetroot, trimmed
1 tablespoon olive oil
4 smoked streaky bacon rashers, chopped
2 teaspoons caraway seeds
1 garlic clove, crushed
5 tablespoons orange juice
1 teaspoon sugar
3 oranges, peeled and sliced
Winter favourite. To make vegetarian version, omit bacon.
Pop beetroot into baking dish with 5ml of water.
Cover with foil and place into oven pre-heated to 200C (gas mark 6), and cook for 45mins.
Once tender, skin, chop off ends and slice into batons or wedges.
Heat olive oil in large, heavy pan.
Throw in bacon and cook till brown; transfer to dish.
Cook caraway seeds and garlic in bacon fat for few minutes, taking care not to let garlic brown.
Once garlic is about to brown throw in orange juice and sugar.
Mix and bring to boil.
Add beetroot and stir, drop in orange slices, crumble and sprinkle in bacon.
Season to taste and serve.