Beetroot Confit

Name: Beetroot Confit
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 3 medium sized beetroots; 2 Bay leaves; 2 Sprigs of mint; 2 tbsp Olive oil; 2 tbsp Red wine vinegar; 2 tbsp Sugar; 1/2 tsp Five-spice powder; 1 Salt; 1 Pepper; 1/2 cup Water

Assya @cook_3092384

Beetroot Confit

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Ingredients

45 mins

2 servings

3 mediumsized beetroots
2Bay leaves
2Sprigs of mint
2 tbspOlive oil
2 tbspRed wine vinegar
2 tbspSugar
1/2 tspFive-spice powder
1Salt
1Pepper
1/2 cupWater

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Steps

45 mins

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