My daughter loves these! We make this recipe all year round when beetroot is available. It is easy to prepare and an excellent addition to sandwiches and salads. By cooking the beets whole in their skins the nutrients found just under the skin are absorbed by the flesh. When raw vegetables are peeled many essential nutrients are thrown away in the compost.
- Approx 4 medium beetroot
- Approx 1/2 cup balsamic or red wine vinegar
- Extra-virgin olive oil
- salt to season
- flavours - peppercorns, garlic cloves, herb sprigs and whole spices
Top and tail the beetroot and scrub to remove dirt.
In a saucepan cover the whole beetroot with water, season and boil until tender - about 30-40 minutes. Alternatively use a pressure cooker to cook in 8-10 minutes.
Remove from the heat and cool beets in the cooking water. Once cold, easily peel away the skins and discard.
Slice into 5mm rounds and pack into a jar. 3/4 fill with reserved cooking water and top up with vinegar and a generous drizzle of olive oil. Season with salt and add a combination of flavours as desired.
*Store in the fridge, preferably marinating untouched for several days to intensify the flavours. Consume within 2-3 weeks.