Rhubarb & caramelised white chocolate with pumpkin seed granola
From the Field Kitchen
-
1 Hour
-
Serves 2
2 Hours
Serves 4
What you'll need…
- 500g Beetroot
- 2/3 Tablespoons dill seeds
- 1 Apple
- 2 Red onions
- 250g Caster sugar
- 250ml Red wine vinegar
The method
1
Peel and and chop your beetroot into 1cm chunks (you may want to wear gloves for this). The peel, core and chop the apple into 1cm chunks also. Finely slice the onion.
2
Place the beetroot into a saucepan with the apple, onion, dill, sugar and vinegar. Bring to the boil.
3
Once boiling, turn down the heat and simmer slowly until the beetroot is tender, the liquid has reduced and it is slightly sticky.
4
Divide between sterilised jars, store into a cool, dry place and leave for a week for the flavours to develop.
Recipe from Great British Chefs
