Pickled Beetroot
Pickled beetroot adds some wonderful colour and zip to your salad. The juice can also be used to make a beetroot dressing.
1 clove garlic
1 bay leaf
6 sprigs fresh thyme
8 peppercorns
3 tablespoons sugar
1 cup DYC White Wine Vinegar
1 teaspoon salt
1 medium beetroot
1
Crush and peel the garlic.
2
Place all the ingredients except the beetroot in a saucepan and bring to the boil.
3
Simmer for 5 minutes.
4
Remove from the heat.
5
Peel the beetroot and grate coarsely.
6
Mix into the vinegar.
7
Leave to cool and macerate for at least 2 hours.
8
When ready to use, drain the beetroot from the pickling liquid, reserving the pickling liquid.
9
Use the beetroot in a salad or as an accompaniment and the reserved pickling liquid to make a dressing (see below for recipe)
10
Beetroot dressing: ½ cup pickling liquid ½ cup oil. Pour the pickling liquid and oil into a jar with a lid. Shake to combine and use as a salad dressing. Makes 1 Cup.
