Pickled beetroot and onion salad

Recipe by:

A simple pickled beetroot that is a revelation when you taste it.

Pickled beetroot and onion salad

SERVES

6

PEOPLE

PREP TIME

MINUTES

COOKING TIME

25

MINUTES

CUISINE

COURSE

Side

Method

  1. Dissolve the sugar in water, bringing it to the boil. Add the sliced onion and simmer for 3-4 minutes.

  2. Add the vinegar, pour over the peeled sliced (diced or cut into wedges) beet and leave to cool.

  3. Beetroot: Leave 5cm (2 inch) of leaf stalks on top and the whole root on the beet. Hold it under a running tap and wash off the mud with the palms of your hands, so that you don't damage the skin; otherwise the beetroot will bleed during cooking.

  4. Cover with cold water and add a little salt and sugar. Cover the pot, bring to the boil and simmer on top, or in an oven, for 15-20 minutes (in May/June when they are young) depending on size (they can take 1-2 hours in late Autumn and Winter when they are tough).

  5. Beetroot is usually cooked if the skin rubs off easily and if they dent when pressed with a finger. If in doubt, test with a skewer or the tip of a knife. Use in chosen recipe.

Ingredients

  • 450g (1lb) cooked beetroot

  • 200g (7oz) sugar

  • 450ml (16fl oz) water

  • 1 onion, peeled and thinly sliced (optional)

  • 225ml (8fl oz) white wine vinegar

Method

  1. Dissolve the sugar in water, bringing it to the boil. Add the sliced onion and simmer for 3-4 minutes.

  2. Add the vinegar, pour over the peeled sliced (diced or cut into wedges) beet and leave to cool.

  3. Beetroot: Leave 5cm (2 inch) of leaf stalks on top and the whole root on the beet. Hold it under a running tap and wash off the mud with the palms of your hands, so that you don't damage the skin; otherwise the beetroot will bleed during cooking.

  4. Cover with cold water and add a little salt and sugar. Cover the pot, bring to the boil and simmer on top, or in an oven, for 15-20 minutes (in May/June when they are young) depending on size (they can take 1-2 hours in late Autumn and Winter when they are tough).

  5. Beetroot is usually cooked if the skin rubs off easily and if they dent when pressed with a finger. If in doubt, test with a skewer or the tip of a knife. Use in chosen recipe.