Simple. Colourful. Good for you. These pickled beets add a sweet tang to dishes. Nice.
600-700g (5-6 medium-sized) beetroot (beets) ¼ cup cider vinegar 1 Tbsp caster (superfine granulated) sugar ½ tsp flaky sea salt 1 Tbsp olive oil Freshly ground black pepper to taste ½ Tbsp balsamic vinegar
1 Wash beetroot under running water, scrubbing gently around the roots without nicking the skin. Put beetroot in a roomy saucepan, cover generously with cold water and bring to the boil. Lower heat, partially cover with a lid, and cook for 25-30 minutes, until tender. To test if beetroot are ready, lift one out of the water on a slotted spoon and rub your thumb over the skin with paper towels – if the skin wrinkles, it’s ready. Either drain, or leave beetroot to cool in the water. Remove skin and roots then cut into quarters, or slice or dice (food gloves will prevent purple fingers!).
2 Have ready the pickle mixture. Stir vinegar, sugar and salt together in a large bowl until dissolved. Stir in oil and black pepper. Add warm beetroot and toss well. Stir through balsamic vinegar. Use as required.
If making Hot-smoked Salmon with Beets, Potatoes & Yoghurt Dill Sauce you don’t need all the beetroot in this dish. Any remaining beetroot will keep for about 5 days refrigerated. Here is the link for Yoghurt Dill Sauce