We tried Sam’s pickled beetroot at our volunteer’s annual get together and it was a hit! Calvin and Imogen, our young chefs, guided by Lisa, made us a delicious plate with this beetroot, goat cheese and mixed salad leaves from the garden.
- 6-8 raw beetroots
- 1/3 cup of vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- Boil beetroot for 15-20 minutes. Drain and pour over cold water, Peel off skin top and tail.
- In the pan add all ingredients, stir and add beetroots. Bring to boil, simmer for 5 minutes, chill and store in a jar in a dark place.Make sure beets are covered by the liquid.
- Enjoy in sandwiches, shared platters, salads, etc.
(Photo credit: © Raimond Spekking / CC BY-SA 4.0 (via Wikimedia Commons))