John Myers
Ingredients for 4 servings:
- 500 g beetroot
- 1 onion(s) (cut into very fine rings)
- 500 ml water
- 1 tbsp brown cane sugar
- 4 tbsp balsamic vinegar (red)
- 1 tbsp mustard seeds
- 6 grains of allspice
- 1 large bay leaf
- pepper
- Salt
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Clean the beetroot, being careful not to damage the skin and ends. Put water in a pot and bring to a boil. Carefully add the beetroot and simmer for 45-60 minutes, depending on the size. Rinse the cooked beetroot with cold water. Peel while still warm and cut into thin slices. Place the slices in a suitable container (I use a small soup tureen with a lid). Add the sliced onion, water, sugar, vinegar and spices and stir well. It is important that the beetroot is completely covered in the liquid. Cover and leave to marinate in the fridge for three days. Taste and adjust the seasoning occasionally, if necessary. The pickled beetroot will keep in the fridge for a good 10 days.
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