(no honestly, it’s great!)
1 packet of raspberry or blackcurrant jelly
Wash the beetroot but do not top or tail it or peel until cooked so that the juices do not leak out while cooking.
Depending on the size of the beets, cook in boiling water for about 40 minutes.
Remove from the heat, drain and leave to cool until it can be handled. At this stage the skin should just peel off and any blemishes cut out.
Dice the cooked beetroot and put to one side.
Prepare the jelly according to the packet instructions and pour into a serving bowl and cool.
When the jelly is cool enough to put into the fridge, mix through the chopped beetroot and allow it to set.
Serve with salad and/or cooked meats – it is delicious!