John Myers
Yellow Beetroot Compote
The perfect yellow beetroot compote recipe with a picture and simple step-by-step instructions.
- 1 piece Yellow beetroot
- 4 piece Carrots
- 0,25 piece Celery
- 0,5 liter Water
- 100 g Sugar
- 4 Cloves
- 0,25 piece Cinnamon stick
- 0,5 piece Lemon fruit juice
- Peel the vegetables, quarter them and cut or slice them into fine slices.
- Boil the water (apple juice or wine is also possible) with the sugar, the spices and the juice of half a lemon. Add the vegetables to the liquid and slowly cook until the vegetable slices are translucent. Serve well chilled.
- Wine vinegar can be used instead of lemon. I liked it best that way.
- Instead of cinnamon and cloves you can also use 1 sprig of peppermint and 1 leaf of sage.
- Vegetables can also be used and prepared like cucumbers, beetroot or sugar beets. Pumpkin also tastes very good as a compote.
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