I had never really liked beetroot on the past, but it has always been served to me steeped in vinegar. I also disliked it staining other salads, chicken, etc. Then I was served beetroot in jelly!
I am also told that beetroot also helps keep blood pressure down.
Cut cooked beetroot into cubes and place in a 2 pint dish; make up a raspberry jelly with boiling water, to the 1/2 pint mark; top up to 3/4 pint with red wine vinegar; pour over beetroot and leave to set.
No more staining, just tasty tangy jelly with lovely sweet beetroot - delicious!
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