Beetroot pickle

From issue #4, page 111.
Photography Photography by Simon Devitt.

    INGREDIENTS

    400 grams beetroot, unpeeled, washed
    1 teaspoon salt
    150 mls red wine vinegar
    30 grams sugar
    150 mls water

    METHOD

    Boil the beetroot in salted water until tender (this will depend on the size, baby beetroot will take around 15 minutes). Drain, cool and peel. Slice or dice the beetroot if they are large.

    Put in a pot with the red wine vinegar, sugar and water. Bring to the boil, simmer gently for 5 minutes then set aside in the liquor. Refrigerate for up to a week

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