Friday, April 9, 2010

In a Pickle!

One beetroot doesn't seem like much of an ingredient, but it was in the fridge looking lonely.  Simply chopping it in quarters, splashing on some olive oil, along with a sprinkling of salt and baking it wrapped in foil, turned nothing much into something special.   After beets are baked it is very easy to remove the skin, still wise to wear gloves though unless you are partial to the colour purple!  I sliced the beetroot into think strips, and finely diced red onions, no need to cook as they add a different texture to the pickle. I added some white wine vinegar, oil and seasoning tasting until I was happy with the result, and hey presto a nice little side dish waiting in the fridge for just the right occasion!

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