PRESERVED BEETROOT Bottle it
Make this at home before your trip for a delicious side dish when camping.
(makes 2 x 500 ml jars) 1 kg small/baby beetroot 2 cups red wine vinegar 100 ml water ½ cup white sugar 2 whole star anise ½ teaspoon mustard seed ½ teaspoon fennel seed 2 tablespoons oil
1 Heat water in a large pot and cook the beetroot for about 20 minutes, till just cooked. Discard the water and allow the beetroot to cool. Peel the beetroot, but keep a piece of the stem on if you prefer. Cut the beetroot in half lengthways and pack into 2 sterilised jars. 2 Heat the rest of the ingredients. Stir until all the sugar is dissolved and bring to the boil. Use a small sieve to pick out the onion and spices, and pour the hot liquid into the jars so it covers the beetroot. Seal the jars and allow to cool.
go! Drive & Camp says
Use slices of the preserved beetroot in sandwiches with lettuce, mustard and slices of roast beef.