Ingredients
3 large beetroot, or 4 small.
250ml white vinegar
250ml water
65g sugar
1 tbs salt
7 peppercorns
Quick Pickled Beetroot
by Saoirse at LocavoreDirections
Roast or boil your beetroot whole until cooked through. Peel, and chop into chunks or slices. Place in a large container with plenty of room.
Combine the vinegar, salt, sugar and peppercorns in a pan and heat on the hob. Simmer until the salt and sugar are dissolved. Pour the liquid over the beetroot. Cover the container and allow to cool, then keep in the fridge. Will be good for about a month.
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