Candied Baby Beets

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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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.

To Bake the Beetroot

Remove the beets