- 1 bunch beetroot (4 beets)
- Red Wine
- 1 cup of brown sugar
- Peel and chop beetroot into cubes 1.5cm. Place in saucepan cover with equal parts of port and red wine. Add brown sugar and simmer until cooked and liquid should be syrup-like.
- Serve hot as a vegetable. Great with steak, chicken and lamb.
Contributed by Kelly Claydon