Apple Balsamic

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.