...by turning it in to the home made version of your most basic supermarket vinegary pickled beetroot (and way to get yourself in to big trouble with your better half at the same time). Simply take the lovely fresh organic sweet lovely beetroot that arrives in your weekly veggie box, roast them whole in tin foil for two to three hours in the oven, peel, slice and bottle with a red wine vinegar, shallot, peppercorn reduction and serve anytime after 24 hours. Expect extreme disappointment when the only thing you can taste is vinegar. It reminds me of a character in a long forgotten book who spent hours slaving over the stove to turn out something you could't tell apart from Heinz tomato soup or Fray Bentos Steak and Kidney Pie (from a tin). I have learnt my lesson and next time we will stop at the peel stage and simply eat.
To be fair they ended up as particularly good pickled beetroot.
ReplyDeleteBut this fresh, organic beetroot simply roasted (and not molested with vinegar) is one of the most delicious treats imaginable.