Trying to be efficient and save money we are going to the greengrocers once a week and the butcher and fishmongers once a month. It is working really well and pushes us to try new vegetables and recipes. When we went this week they had some gorgeous local golden beetroots. I have had lightly pickled veg in restaurant’s but I have never had a go myself. It was so easy and really delicious with the contrasting textures and flavours. Be warned though I had the kitchen back door open as it stank of vinegar when it was reducing. It really is worth the smell and effort though.
Ingredients (serves 2)
- 3 golden beetroots
- small bad of baby salad leaves
- handful of walnuts, roughly chopped
- parmesan shavings
- 150ml cider vinegar
- salt and pepper
- drizzle of olive oil
- 1 tsp zaatar or your favourite dried herbs
- Pre heat oven to 200 degrees (fan). Rub the beetroot with olive oil and season with salt and pepper. Place in a sheet of foil and scrunch up the sides so they are covered. Bake in the oven for one hour.
- While the beetroot is baking, add the cider vinegar to a saucepan. Bring to the boil and keep boiling until 2 thirds of the liquid has evaporated, mine took 7 minutes. Leave to cool.
- Once beetroot is cooked and is cool enough to handle, peel off the skins. Slice half the beetroot in 1/2 cm rounds and cube the other half. Place the rounds in the reduced vinegar and spoon over so covered. Leave for 30 minute’s then flip and pickle for another 30 minutes.
- Put the cubed squash in a bowl and sprinkle over your chosen seasoning, mix lightly to coat.
- To assemble the salad, add the salad leaves, walnuts and parmesan to the cubed beetroot and lightly toss to combine. Share between two serving bowls and top with the pickled beetroot.