Ingredients

Method

• 6 medium fresh beetroot
• 2 cups water
• 1 cup red wine vinegar
• 1 cup sugar
• 2 star anise
• 2 red chillies, whole
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 1 teaspoon zhoug (a spicy relish)
• 140 g olives stuffed with Spanish chillies, drained
• Olive oil

Method

Ingredients

Do not peel beetroot . Leave a small part of the stalk attached to each one.
Combine the water, vinegar, sugar, anise, chillies, mustard seeds, coriander and relish.
Add the beetroot and boil until soft. Strain, reserving all the spices.
Peel beetroot, keeping the stalks intact.
Place beetroot, reserved spices and olives in a sterilised container.
Cover with olive oil and seal.
Keep in the refrigerator and serve in salads, or with cured or roasted meat or chicken.