Sweet and tangy beetroot, orange segments and toasted macadamia nuts, glazed with a tangy citrus sauce.
Prep time:10 mins
Cook time:2 mins
- 1 teaspoon butter
- 2 tablespoons honey
- Shredded rind and juice of 1 orange
- 1 orange peeled and cut into segments
- ¼ cup toasted macadamia nuts
- 425g can Edgell Sliced Beetroot, well drained
Place butter, honey, orange rind, juice and shreds into a small saucepan and simmer for 1-2 minutes.
Arrange well drained Edgell Sliced Beetroot, orange segments and toasted macadamia nuts on a serving plate. Spoon over honey mixture and serve as a side plate of vegetables or as a warm salad.
Add sliced cucumber or blanched zucchini ribbons in Step 2.