A mild sweet and sour tang with more texture than your usual canned beetroot.
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Prep Time: 1 hour 20 mins Servings: 6
  • 3 medium beetroot, trimmed and washed
  • 2 Tbsp sugar
  • ¼ cup boiling water
  • ¾ cup malt vinegar
  • ½ 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.

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