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By Martin Benn
Published 2014
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.
Remove the beets