Page 132 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Preserved beetroot
INGREDIENTS
For the beetroot
450g beetroot
Water, enough to cover beetroot Salt to taste
For the pickling vinegar
225g sugar
450ml water
225ml white wine vinegar Pickling spices
INSTRUCTIONS
Gently wash the freshly picked beetroot in cold water with your hands.
Place beetroot in a pot and cover with water, adding a pinch of salt. Cover and boil over a medium heat for 45–50 minutes until soft. Cool until you can handle, peel and slice them.
To pickle
Dissolve sugar in water by bringing to the boil. Simmer for 3–4 minutes. Add vinegar and spices and let simmer for 2 minutes. Pour the vinegar mixture over the sliced beetroot and let it cool while you prepare the bottles.
Bottle and store as per previous instructions on preserving and storing.
MAKES 7 X 210G JARS PREPARATION TIME 10 MINS COOKING TIME 60 MINS
130 PRESERVES AND FERMENTED bEVERAGES [ chapter eight ]