Barry's beetroot

I adore good beetroot but a lot that you buy are really high in sugars as well as salt. When Barry and Kerryn were getting ready for their wedding Barry did a BBQ for us, with the most amazing yummy beetroot as a side dish.

On my way home from Akaroa on Monday I bought some beetroot and hunted for Barry's recipe. So here (in my opinion) is the best beetroot ever. Click on this link to get the recipe.

In the recipe link there is a nice photo of the finished product. But I was so busy doing my blog and catching up on emails that today my beetroot cooking looked like this.......

Barry's Brilliant Beetroot

Today I have made my cousin-in-law beetroot recipe. It is so quick and easy and tastes yummy. I don't seem to be able to grow beetroot - I try every year and just don't get roots - sigh. So resorted to buying some. So beetroot with a roast vege and feta salad. (Yet another cousins recipe - Yes I have stacks of cousins which makes sense as my mother was from a family of 10!!).

Pickled Beetroot

Preparation time: more than 30 minutes

Ingredients

4 large beetroot

¾ cup water

1½ cups white vinegar or ¾ cup apple cider vinegar with ¾ cup malt vinigar

¾ cup sugar

½ teaspoon peppercorns

1 bay leaf

2 cloves

½ teaspoon mustard seeds

½ cinnamon stick

¼ teaspoon salt

Method

1. Wash beetroot thoroughly and cook in water until tender.

2. Cool and remove skin. (either by hand or use a knife)

3. Cut beetroot into slices or julienne strips.

4. Place all other ingredients in a saucepan and bring to the boil.

5. Simmer for 5 minutes and then strain.

6. Pack beetroot into hot sterilised jars and top up with vinegar mixture.

7. Seal and store in a cool place.

This can be eaten on the day you make it, unlike some recipes that are better if left to mature. So no bottling for me - straight into my tupperware drain and serve!!!