Beetroot. I love the Australian drawn out way real ockers pronounce the word. "Beehd-rouhd". Wow. The isn't even a phonetic way to pronounce the way we say it. I used to say beetroot properly, pronouncing all my t's with air and dignity. I found the hilarity in pronouncing the word in the garish ocker way and I tell you, it's stuck. Every time I say it, I have a little giggle. I can't help myself. It brings a little smile into the world of others, too.
This pickled beetroot recipe is great for salads, picnics or even just munging out on armed with nothing but a fork. I seriously just devoured some of these and it's only 7:45 am.
Time: 15 minutes.
Makes: One large jar.
- 3 peeled medium to large beetroots cut into about 6 to 8 pieces each. Obviously, adjust if they are smaller. You want large chunks.
- A saucepan of boiling water, set to medium- high.
- A cup of apple cider vinegar.
- A Tablespoon of olive oil.
- A teaspoon of agave, or rice syrup, or molasses, or corn syrup, or raw sugar. You get the deal. A teaspoon of something to sweeten.
Place the beetroot in a saucepan and bring to the boil. Simmer for about 10 minutes or until you can easily stab them with a fork.
Drain off the water and place the beetroot back in the saucepan with the other ingredients.
Bring to the boil and then simmer for about 3 minutes. If using sugar, make sure that the sugar has dissolved before removing from heat.
Take the pan off the heat and place the contents in an air tight container. I like to use recycled jars.
Allow to cool and store in the fridge.
These should keep a fair while, however they are so tasty they may not last that long. Keep the leftover juice in the jar for a bright pink salad dressing.