Pickled Beetroot Gel

Preparation info
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Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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Pour the beetroot juice reduction and vinegar into a saucepan and bring to the boil. Reduce together to 300 ml (10½ fl oz) and then remove from the heat. Whisk in the agar and sodium citrate and brin