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Beetroot and Berry Compote

Serves: 4

PREP: 5 mins

COOK: 30 mins

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INGREDIENTS:

250g vac pac beetroot

1 apple, peeled, cored and diced

100g raspberries

1 tbsp maple syrup

Zest and juice of 1 orange

2 tbsp ground cinnamon

1 tsp vanilla extract

Method:

Place all of the ingredients in a small saucepan and bring to the boil.
Simmer on a low heat for around 25 minutes, stirring occasionally. If it starts to dry out, add a tbsp of water.
Serve on top of porridge, chia pudding or overnight oats.

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