By: Andrea LeemanServes: 6
I make this in a small loaf tin, cut it into slices and serve it with soured cream, chives and strips of warm, smoked bacon as a winter starter.
This recipe comes from my book A Taste of Somerset (with photography by Stephen Morris) published by Redcliffe Press, Bristol. It is a series of profiles about growers, farmers and food producers - with recipes and a list of Farmers Markets within Somerset.
450 g (1 lb) cooked beetroot
425 ml (3/4) pt) beef, chicken, or vegetable stock
1 packet gelatine, sufficient for 600 ml (1 pt)
2 tbsp red wine vinegar
2 tbsp caster sugar
Zest of an orange
Salt and pepper
142 ml (5 fl oz) soured cream
Bunch of chives
1. Peel the beetroot and either grate or cut into tiny cubes – fine grating gives the jelly a better consistency.
2. Use the stock and make up the jelly according to instructions. Add the vinegar. Stir in the caster sugar, orange zest, a little salt and pepper and finally the grated beetroot.
3. Set the mixture in a small loaf tin (or ramekins) and refrigerate for at least 4 hours.
4.Mix the sour cream and chives to make the sauce. Serve in slices together with the soured cream and chopped chive sauce.
© Recipe copyright 2004 Andrea Leeman