Pickled Beetroot
I found some nice new beetroot at the veg shop yesterday so I bought a couple of bunches back with me. Some of it will have as is but the rest this time round I am going to just pickle with some vinegar. Its very simple to prepare. I was always taught to cut the leaves off but leave a good 3 inches of the stem on the beetroot as if you take this off the beetroot will "bleed" all its colour from the beetroot itself and will be a very pale comparison to what it should be. You then pop into a saucepan fill with cold water making sure the beetroot is submerged and then leave to cook on a low heat until the beetroot is cooked - I usually leave mine about an hour or so. I then leave to cool in the saucepan. Whilst the beetroot is cooling I put on another pan and put in some spiced vinegar. I boil this up and then leave it to cool. When cool I put in a colander and rub off all the excess skin (If you don't want pink hands at this point it might be wis...