Beetroot with fishcakes
Beetroot stores well and therefore should come from Britain this time of year.
You can either buy pre-cooked beetroot or uncooked beetroot. Allow roughly 3 beetroots per person.
When buying uncooked beetroot cut off the stalks and cook (skin on) in plenty of water for around 45 minutes. They are ready when a fork goes in easily and the skin peels off easily. Peel off the skin and cut off the top and bottom.
Cut the beetroot in slices or cubes and marinate in the olive oil, orange juice and balsamic vinegar. Leave for at least 30 minutes for the flavours to infuse.
Cook the fishcakes following the instructions on the packet.
You can serve your potatoes any way you like: boiled for 30 minutes or boiled and then fried in a little bit of butter.
Special DietsWhen using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
- 2 bundles raw beetroot
- OR 2 packets precooked beetroot
- 4 large potatoes
- 1 tbsp balsamic vinegar
- 2 tbsp orange juice
- 3 tbsp olive oil
- 4 Free From Breaded Cod
Please Note: May still contain traces of gluten, egg and dairy or other allergens.