1 cup orange juice
1 cup water
1 cardamom pod, lightly crushed
8 baby yellow beetroots, peeled,
stalks left on
3 cups caster sugar
¼ cup liquid glucose
1t white vinegar
Bring the orange juice, water and cardamom to a boil in a large pot. Add the beetroots, reduce the heat and simmer for 10 minutes or until the beetroots are tender but firm. Drain the beetroots well and pat them dry.
Cook the sugar, glucose and vinegar in a pot over a low heat until the sugar has dissolved. Increase the heat to a boil and cook without stirring for 15 minutes or until the toffee starts to turn golden brown. Remove the pot from the heat and let the toffee stand for a minute so that the bubbles subside, then quickly dip in each beetroot, turning the pot to coat it evenly. Ensure the beetroot is dry or the toffee will slip off.
Cool and serve immediately as is or in a salad of fresh baby leaves, goats’ cheese and toasted nuts. Makes 8
Originally published HL September 2015