A mild sweet and sour tang with more texture than your usual canned beetroot.
3 medium beetroot, trimmed and washed; 2 Tbsp sugar; 1/4 cup boiling water; 3/4 cup malt vinegar; 1/2 tsp salt; black pepper
1. Put beetroot into a saucepan. Cover with cold water. Bring to the boil and cook for 45 minutes or until beetroot are tender. 2. Drain, then rinse under cold running water. 3. Top and tail then slip skins off. Slice and place in serving dish. 4. Dissolve sugar in boiling water. Add vinegar, salt and pepper to taste. Pour this over sliced beetroot. Serve cold.