Beetroot and Onion Salad

When selecting beetroots, don’t buy limp leaved beets; choose instead undamaged vegetables that won’t lose moisture and flavour when they are cooked. Furthermore, when cooking the beets, leave the whiskery roots and a little of the leaf stalks intact. From a cooking point of view, it’s good to have beets of an even size.

Ingredients:

5 large cooked beetroot, skinned and thinly sliced

2 medium onions, thinly sliced

60ml vinegar

Sugar

Salt and pepper

Method:

Combine the beetroot and onion in a bowl.

Sprinkle with sugar, salt and pepper to taste and pour over the vinegar.

Allow the salad to stand for about 30 minutes before serving or store in a large sterilised mason jar in the fridge.