Maple-Syrup Glazed Beets Air Roasted in Duck Fat
Chunks of succulent beetroot roasted in duck fat, then glazed in maple syrup.
Servings 8 . Makes 500 g / 4 cups in total
Wash beets lightly, peel them, then cut into 2 to 3 cm (1 inch) chunks.
Pop the 1 tbsp duck fat into the Actifry to melt; heat for 1 minute. Add beetroot chunks, cook for 40 minutes. Drizzle 2 tablespoons of maple syrup over, cook for a final 10 minutes or until tender to your liking, then just before serving toss in the final 2 tablespoons of maple syrup.
Serve piping hot.
Serving: 65g | Calories: 68kcal | Fat: 1.7g