- 1 large or 2 small fresh beetroots (try to get ones with skins intact and tops attached)
- 1/3 cup Italian white wine vinegar
- 1/3 cup water
- 1 tablespoon sugar
Place beetroot in a small saucepan filled with water and bring to the boil. Boil for 25 to 30 minutes until just tender Drain and allow to cool slightly. Wearing rubber gloves, rub skin off beetroot and chop into 1cm cubes.
Place cubes into sterilised jar.
Mix vinegar, water and sugar in a small bowl until the sugar is dissolved.
Pour over beetroot until covered. Cover jar and refrigerate.
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