- 4 Medium sized beetroot
- 4 tbsp Ham Jam savoury cherry sauce
Let's start cooking
Trim the leaves from the beetroot leaving about 2cm of stem and save for another use.
Roast in a 175c oven on a sheet of baking paper in a baking tray for about an hour. Cool.
Using food prep gloves, peel and cut into wedges, about 8 each beetroot.
Heat the Ham Jam gently with a spoonful of water in a saucepan and stir through the wedges to coat evenly and heat up a little.
Great served with pork, kangaroo, venison or game birds.