This is an excellent addition to meat sandwiches, especially corned beef ones. It will keep for many months in the fridge if you want to double the recipe.
825 g tin sliced beetroot
3 tablespoons cornflour
Mix the cornflour with a little juice from the beetroot and set aside.
Place the rest of the contents of the can into the TM bowl and chop on speed 5 for 5 seconds.
Insert the butterfly attachment.
Add the cornflour mixture and cook 100oC for 4 minutes on speed 1.
Cool and place in sterilised jars in the fridge.
