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Pickled Zesty Beetroots

Ingredients:

  • 6 large beetroots peeled
  • 1 teaspoon of sugar
  • 3 cloves crushed Garlic
  • half a cup of apple cider vinegar
  • half a cup of olive oil
  • half a cup of lemon juice
  • 1 teaspoon of salt
  • Water for boiling

Method:

Dice the beetroot into 1cm cubes. 

In a large pot of boiling water add the sugar* and beetroot. 

Allow to boil until tender enough to stick a fork in. 

Drain and cool the beetroot and put aside in a large bowl

In another bowl, mix the crushed garlic, vinegar, olive oil, salt and lemon juice.

Tip dressing over the beetroot and gently/briefly mix through

Allow 1 day for the beetroot to absorb the flavour and enjoy. 

Keep refrigerated. 

* Sugar is optional. It helps to bring the boiling water temperature up higher and will cook the beetroot faster. 

Can be used in salads, on baked stuffed potatoes, sandwiches, pasta ect. 

 


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