Rosebud Beetroot Fondue
Serves: 4
Ready in: Under 15 Mins
Ingredients:
[hd]for the fondue[/hd]400ml vegetarian white wine
650g vegetarian Emmental cheese, grated
25g cornflour
[hd]to serve[/hd]
1 baguette, torn into bite-sized pieces
1 tbsp olive oil
340g jar Baxters Speciality Rosebud
Beetroot in Sweet Vinegar, drained
toothpicks
method:
- Preheat the oven to 180C/350F/Gas 4.
- In a heavy bottomed pan, bring the white wine to the boil and add the grated cheese. Mix the cornflour with 25ml water to make a paste. Then add this to the cheese and wine mixture and cook on a medium heat for 4-5 minutes until thickened.
- Place the baguette pieces on a baking tray, drizzle with the olive oil and bake until golden. While cooking, spike the rosebud beetroot with the toothpicks.
- Place the pot of cheese in the middle of the table and serve with the side dishes of beetroot and baguette croutons for dipping into the fondue.
