Beetroot and Marmalade...together...in the one recipe. It really isn't that odd and trust me, it's quite delicious.
Since I recently made Seville Orange Marmalade I do have a few jars of it lurking about the kitchen. Rather than limiting myself to having it on toast I've been incorporating it into other recipes.
One of the things I especially like to use Seville Orange Marmalade is in this dish.
It's simply segmented cooked beetroot (just boil them until tender, peel them and then cut them into eights) that have been gently sautéed in marmalade.
Before adding the beetroot, heat the marmalade in a pan until melted and starting to bubble - add the beetroot and toss them well, making sure they are fully coated in the molten marmalade. They will bleed out to form a deep red sauce that is alive with intense orange flavours. Continue cooking until the beetroot have warmed through and the sauce has thickened again. The touch of sweetness works well with the earthiness of the beetroot.
This is an excellent companion to all sorts of roasted meats.
Tagged with Savoury Food