Beetroot Confit
Beetroot Confit

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, beetroot confit. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Beetroot Confit is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Beetroot Confit is something that I’ve loved my entire life.

In a bowl, combine remaining ingredients. Place a pot on medium heat and add the mixture and the beetroots. Lift out the bay leaves and mint.

To get started with this recipe, we must prepare a few ingredients. You can cook beetroot confit using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Beetroot Confit:
  1. Make ready 3 medium sized beetroots
  2. Take 2 Bay leaves
  3. Get 2 Sprigs of mint
  4. Take 2 tbsp Olive oil
  5. Prepare 2 tbsp Red wine vinegar
  6. Prepare 2 tbsp Sugar
  7. Take 1/2 tsp Five-spice powder
  8. Take 1 Salt
  9. Get 1 Pepper
  10. Take 1/2 cup Water

If there's any remaining liquid, remove the onion and set aside. Reduce the liquid until slightly syrupy. Add the lemon juice and season to taste. Remove from heat and set aside in saucepan.

Steps to make Beetroot Confit:
  1. Peel and grate the beetroots.
  2. In a bowl, combine remaining ingredients
  3. Place a pot on medium heat and add the mixture and the beetroots
  4. Cover and simmer until the liquids have evaporated (approximately 30 minutes)
  5. Lift out the bay leaves and mint. - The confit can be kept 2 to 3 days in the fridge and reheats well

Peel beets using a paper towels to rub off the skins. Coarsely chop the beets and place in a salad bowl. Toss the beets with the dressing. Heat a large sauté pan over medium. Use beetroot in simple salads and soups or as a stunning side dish.

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