PICKLED BEETROOT

This is a favourite as a side dish and makes a good gift when you’re invited to a braai.

MAKES: 3-4 JARS PREPARATION: 15 MIN COOKING: 15 MIN STANDING: AT LEAST 1 WEEK 10 beetroot (any colour) 500ml (2c) water 1 litre (4c) white vinegar 250ml (1c) white sugar 15ml (1T) salt 4 bay leaves 6 peppercorns 4 thyme sprigs Keep 3-4 sterilised jars at hand. 1 Cook the beetroot until just cooked – it should be slightly firm and not mushy. Set aside to cool. 2 Peel the beetroot then slice, grate, quarter or julienne them. 3 Add the water, vinegar, sugar, salt, bay leaves, peppercorns and thyme to a saucepan and heat, stirring continuously until the sugar has dissolved. Add the beetroot and simmer over low heat for 10 minutes. Remove from the heat. 4 Using a slotted spoon,

remove the beetroot from the saucepan and transfer to the prepared jars. Cover the beetroot in each jar with the pickle liquid. Seal the jars and leave to cool completely. 5 Store the jars in a cool, dark place for at least a week before eating the beetroot. Once a jar has been opened, store in the fridge. The beetroot is delicious served with braaied steak.

The beetroot can be cooked among hot coals if you like. Pick one of three yummy toppings. SERVES 6 AS SIDE DISH PREPARATION: 15-20 MIN COOKING: 1 HOUR 8 medium beetroot, cleaned 30ml (2T) olive oil ONION AND YOGHURT 15ml (1T) olive oil 2 onions, sliced 4 garlic cloves, crushed salt and pepper 60ml (¼c) plain full-cream yoghurt 2,5ml (½t) ground cumin handful of fresh coriander DUKKAH AND BILTONG 30ml (2T) sesame seeds 15ml (1T) coriander seeds 5ml (1t) cumin seeds 50g salted peanuts, roughly chopped 100g biltong slices 60ml (¼c) cream cheese ORANGE BUTTER finely grated zest of 1 large orange 50g butter, at room temperature handful of fresh parsley and/or coriander Preheat the oven to 180°C. Keep eight pieces of foil handy. 1 Prick the beetroot with

a fork. Put each on a piece of foil and drizzle olive oil over. Wrap tightly in the foil. Arrange on a baking sheet and roast for an hour or until soft (or arrange among hot braai coals and cook until soft). Slice open the beetroot and fill with one of the toppings: 2 Onion and yoghurt Heat the oil in a pan and fry the onions until soft. Add the garlic and stirfry for another minute. Season with salt and pepper and sprinkle over the beetroot. Mix the yoghurt, cumin and coriander and spoon a little on each beetroot. 3 Dukkah and biltong Toast the sesame, coriander and cumin seeds in a dry pan until they start discolouring. Bruise the seeds in a mortar and mix with the peanuts. Sprinkle the mixture over the beetroot. Arrange a few slices of biltong on each beetroot and top with cream cheese. 4 Orange butter Mix the ingredients well and spoon onto the hot beetroot.