Pre­served beet­root

Go! Camp & Drive - - Camp Food -


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

Here’s how

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.

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