Beetroot pickle

From issue #4.
Photography by Photography by Simon Devitt.


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


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