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Quick beetroot salad

Recipe from: 12/2/1999 12:00:00 AM
Ingredients 4
Servings 0


  • 3
    beetroot, washed
  • 250
    white vinegar
  • 250
  • 250


Place beetroot (leaves cut to within 3 cm of the bulb) in a large saucepan with enough water to cover and simmer until tender. Leave to cool in the pot, then pour the cooking water through a sieve. Set aside. Skin the beetroot, slice thinly and place in sterilised jars. Pour about 500 ml (2 cups) of the cooking water back into the saucepan, add vinegar, sugar and water. Stir over low heat until sugar has dissolved. Bring to the boil and simmer until liquid begins to syrup over the beetroot and seal immediately with sterilised lids. Leave to cool, then store. Makes about 5 medium-sized jars of beetroot salad.


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