Brilliant Beetroot

Brilliant Beetroot
Brilliant Beetroot

Preparation time: under 30 mins

Cooking time: 30 mins - 1 hour

Serves: 3-4

Ingredients:

Pickled beetroot

  • 450ml Safari SAFARI® Organic Red Wine Vinegar
  • 5 medium beetroot (approx. 500g)
  • 200g caster sugar
  • 1 tbsp crushed sea salt
  • ½ tsp mustard seeds
  • ½ tsp coriander seeds
  • ½ tsp black peppercorns
  • ½ tsp chilli flakes

For the beetroot salad

  • 1½ tsp SAFARI® Organic White Wine Vinegar
  • 5 medium beetroot (approx. 500g)
  • 3 tbsp olive oil
  • ½ tsp Dijon mustard
  • ½ tsp caster sugar
  • Salt and freshly ground black pepper

Method:

Pickled beetroot

  • Wash and trim the stems of beetroot then put in a pan and cover with cold water.
  • Bring the water to the boil and then reduce the heat to simmer for 30 minutes, until the beetroot is tender to the tip of a knife.
  • Drain and leave to cool slightly.
  • When cool enough to handle, rub off the skins with your fingers.
  • Cut each beetroot in half.
  • Put the sugar, vinegar, salt, mustard seeds, coriander seeds, black peppercorns and chilli flakes into a pan.
  • Bring mixture to the boil, stirring until the sugar dissolves, then remove from the heat.
  • Pack the beetroot into a large (500ml) sterilised jar then pour over the hot pickling vinegar. Seal with a vinegar-proof lid.
  • Leave to stand for 2 weeks before eating.

Beetroot salad

  • Preheat the oven to 220°C.
  • Lay a sheet of foil on a baking tray. Place the beetroots in the middle of the foil and cover with another sheet of foil.
  • Crimp the edges all around to create a seal, leaving a 5cm opening.
  • Pour 4 tablespoons cold water into the opening, then seal tightly.
  • Transfer to the oven and cook for 1 hour.
  • Remove from oven and open the foil carefully to allow the steam to escape.
  • Leave to cool slightly, then unwrap the packet.
  • When cool enough to handle, rub off the skins with your fingers.
  • Slice the beetroot into a serving bowl and mix in the remaining ingredients.
  • Pour over the dressing and season with salt and pepper.

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