Boil beetroot with Cointreau or Calvados

Ingredients for 2 servings:

• 2 thick beetroots
• 500 ml apple juice, naturally cloudy
• 1 tsp vegetable broth
• 1 tbsp honey
• 1 sprig(s) rosemary
• 100 ml Cointreau or Calvados

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

delicious as a salad or with goat’s cheese and pasta

Caution: Be sure to wear disposable gloves! Beetroot stains heavily. Peel and finely slice the fresh beetroot and cover with apple juice in a saucepan. Add vegetable stock in the same amount as the apple juice (1 tsp. per 500 ml). Boil for about 15 minutes. Add a sprig of rosemary 5 minutes before the end of the cooking time. Remove the rosemary at the end of the cooking time. Season with about 1 tbsp. of honey. Boil for another 5 minutes. While cooking, rinse the preserving jars with Cointreau or Calvados to disinfect them (fill the jars with Cointreau or Calvados, put the lids on, and shake vigorously). Add the remaining Cointreau or Calvados to the beetroot and bring to a boil. Fill the jars with the beetroot and cover with juice, put the lids on, and turn them upside down like jam jars, placing them on the lids. For better shelf life, the jars can then be sterilized for another 15 minutes in a steamer or similar. When you cook beetroot in apple juice, it tastes very fruity and not as earthy as beetroot cooked in its skin. It does bleed a little, but I don’t find that too bad. Tip: Beetroot can be eaten cold in a salad (with vinaigrette). It’s also delicious warm. To do this, heat the beetroot in its own juice, stir in about 150g (goat’s) cream cheese, and serve with pasta.