Hot Orange Beetroot

The afternoon roles around and once again I am faced with the 'what's for dinner' scenario... With a few beets picked the day before and some oranges still remaining on the tree... what can I whip up?

A recipe was sought and this strange combo turned out remarkably well! Even our 4yo shared in the glossy red citrus delight. 7yo showed no interest - but that is typical - he doesn't tend to try anything that is brightly coloured (except icing on your typical birthday cakes).

1. Cut stalks from a few medium sized beetroot. Place in a saucepan with a cup of fresh orange juice, bring to the boil then cover tightly and simmer for about 40 minutes. Remove beetroot, cool slightly and slip skins off (they come off really easy - don't forget to feed these to the chickens or add to your compost).

2. Half or quarter the beets and add back into the saucepan with juice. Add 2 tablespoons of wine vinegar, 1  teaspoon of brown sugar and cook for a minute.

3. Combine 2 teaspoons of cornflour with 2 tablespoons of extra orange juice and add to the beetroot, stirring constantly until the mixture thickens.

It went fabulously with our lamb casserole and mash potato. This vege is fast becoming one of my favourites. Now, where was that chocolate beetroot cake recipe... 7yo is bound to try that!