This alternative to pickled beetroot is great in burgers and salads. Recipe by Jenny Garing.
12 medium beetroot 2 cardamom pods, seeds only (optional) 2cm piece ginger, peeled and grated (optional) 2 tablespoons salt 1 cup water
Prick beetroot in several places, then bake at 150°C for about 2-3 hours (or until soft). Peel beetroot and cut into thin slices or julienne. Don’t grate or process as it will generate too much juice, speed up the fermentation process and become alcoholic.
Place sliced beetroot into a wide-mouthed jar and press down lightly. Mix remaining ingredients, pour over beetroot, add water if necessary to cover by about 2cm. Keep at room temperature, covered tightly, for 3-4 days to ferment. Transfer to jars and refrigerate. Makes 4 medium-sized jars
This is an extract from In Your Backyard: Urban Harvest, a 146- page special edition from the NZ Life & Leisure team, which is packed with inspiration and information about growing veggies in small spaces and has delicious recipes. Order on our website...