#pickled beetroot

Piripiri-salt picked Beetroot with White Port-infused Mustard Seeds and Beetroot and Carrot Leaves

Beetroot can be a wonderful pickle to have for a salad. This is an interesting way of preparing and pickling beetroot. 

Ingredients

2 organic beetroots, sliced into thin rounds

200ml cider vinegar

100ml white vinegar

1.5 tbs fine sea salt

0.5 tbs piripiri salt

1 tbs sugar

1 star anise

2 cloves

100ml water

1 tbs Yuzu-infused olive oil

Combine the vinegars, salts, sugar and spices with the water and bring to a gentle simmer. Add the beetroot rounds and simmer for 10 minutes.

Remove the rounds onto a tray lined with kitchen paper, and dry completely. Cool and allow the pickling to permeate the beetroot preferably overnight in the fridge.

The next day, take the beetroot rounds out and place them on a skillet. Squeeze some yuzu-infused olive oil onto each round. Using a blow torch, sear both sides of the beetroot rounds. 

Pickled Beetroot, Goats Cheese and Pine Nut Salad

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Jar full of pickles

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More recently I have started to make my own and now have…

Galangal poached salmon with pickled beetroot

I saw some lovely fresh salmon the other day and couldn’t resist – despite not knowing what to do with it.  A lot of the time the fish up here looks a bit tired and uninspiring, so when I see something that catches my eye, I buy it.  These pieces looked good enough to eat raw.

My usual salmon dish is quickly grilled and drizzled with a ponzu style dressing and  served with soba noodles, finely…

me: beetroot

mum: are you sure? i can get anything, chicken, beef-

me: beetroot

mum: just beetroot?

me: yes, beetroot

mum: ...are you sure, you can have-

me: BEETROOT

mum: