Root vegetable recipes Archives

Cheese recipes

Parsnip and gorgonzola soup

20 minutes

Spicy marinated beetroot

Serves 6

Difficulty Easy

Prep Time 45 minutes, excluding cooking time for beetroot

Ingredients

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

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.

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Spicy marinated beetroot

Spicy marinated beetroot

Ingredients

Method