Apple Balsamic

Preparation info
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By Sat Bains

Published 2012

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For the Apple Balsamic

  • 150 ml apple balsamic vinegar
  • 150 ml juice from freshly-juiced granny smith apples


Bring all the ingredients to the boil and reduce by two-thirds to a syrup. Check the seasoning and add a little more citric acid if needed. The sweetness of the syrup will depend on the vinegar used and seasonality of the apple, so correct if needed.

Season 1 side of the beetroot slices with the syrup and a few grains of sea salt, top with the toasted pine nuts.