(makes 10 x 7cm tarts)
Buy beetroot juice from a juice bar and as it has a short shelf life freeze till you are ready to make this jus. Alternatively make beetroot juice in a vegetable juicer. Lovely with venison or lamb.
This recipe forms a part of the Peppered Farm-Raised Venison with Beetroot Jus, Caramelised Onion Tart and Parsnip and Carrot Mash recipe.
125ml (1/2 cup) beef stock
375ml (1+ 1/2 cups) beetroot juice (you require 1kg of peeled fresh beetroot)
15ml (1 tbsp) redcurrant jelly
1/2 tsp balsamic vinegar
flaky sea salt and freshly ground black pepper
- Pour beef stock into a small pot and, over a medium-high heat, reduce by half.
- Add beetroot juice and reduce to approximately 1 cup in volume.
- Remove from heat and stir in redcurrant jelly and balsamic vinegar with salt and pepper to taste.