A couple of beetroot ideas

Just a couple of variations on pickled beetroot!

Number one;
Mix the pickling vinegar as follows - one third blackcurrant vinegar to two parts white vinegar and add a goodly pinch of dried chilli flakes.

Number two;
Cut your cooked beetroot into 6 to 8mm cubes. Add some cider vinegar, a few shavings of palm sugar, pinch of salt, some chopped fresh mint and a pinch or two of fennel seeds. The amount of vinegar is minimal - basically the beetroot is not submerged in it, just give it a few shakes to keep the beetroot coated in it. Prepare in the morning to eat with salad etc in the evening.

 

I like the sound of number 2......I love beetroot!

 

It's delish!!! Mint, fennel and beetroot are great bed fellows! Not so much a store cupboard preserve, more of an accompaniment or side dish.

 

If you have any large beetroot, then beetroot steaks are the thing. After boiling beetroot cut into thick steaks,coat in egg wash and roll in breadcrumbs.