Ingredients
Method- 5 beetroot, quartered
- 5 plums, halved and stoned
- 100 g butter
- 3 T Muscavado sugar
- 3 star anise
- 2 cinnamon sticks
- 1⁄2 cup pomegranate juice
Method
Ingredients1. Preheat the oven to 180°C.
2. Arrange quartered beetroot and the halved and stoned plums in a deep baking tray, dot with butter, add Muscavado sugar, star anise and cinnamon sticks. Roast with pomegranate juice for 30 minutes until tender. Cook the beetroot for longer if necessary.
3. Serve with roasted duck.
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