Cooking Instructions
- 1
Peel and grate the beetroots.
- 2
In a bowl, combine remaining ingredients
- 3
Place a pot on medium heat and add the mixture and the beetroots
- 4
Cover and simmer until the liquids have evaporated (approximately 30 minutes)
- 5
Lift out the bay leaves and mint.
The confit can be kept 2 to 3 days in the fridge and reheats well
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