- serves 6 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 2 medium beetroot, peeled
- 1½ tbsp brown sugar
- 1 tbsp salt flakes
- 3 tbsp balsamic vinegar
- ½ tsp ground ginger
- ½ tsp fennel seeds, toasted
- ½ tsp chilli flakes
Marinating time: 2 hours 15 minutes in total.
Instructions
- Using a box grater, grate the beetroot into a large bowl. Add the sugar and salt and with your hands (using gloves to protect your hands from staining), mix well. Place in the fridge for 2 hours to marinate.
- In a small pan toast the spices and then add the vinegar. Bring to boil and then turn off. Pour the hot vinegar over the beetroot and mix through.
- Marinate again for 15 minutes before straining excess moisture. Place in sterilised jars and use as an accompaniment for cheese, roast meats or on a hamburger.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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