Candied Baby Beets

To Poach the Beetroot

• 16 purple baby beetroot (beets), washed and stems trimmed, roots left attached
• 1.5 litres (52 fl oz

Place the beetroot in a medium saucepan and pour over the hibiscus syrup to cover. Bring to a simmer over high heat then poach gently for 30–40 minutes until tender. Remove from the heat. Leave to cool and then transfer to a container. Leave the beets in the syrup and refrigerate for at least 2 days before use.