Pickled beetroot salad

The sweetness of beetroot, and the acidity of vinegar, balance very well. In this recipe the beetroot isn't really pickled at all - fresh cooked beetroot is flavored with vinegar and served as soon as it is chilled. Very refreshing.

It is best to cook beetroot whole, skin on. If it is home grown, just wash it and cut the leaves off (leave a couple of cm of stalk). Keeping the root whole helps prevent the colour and flavour leaking out. When it is cooked, drain and leave it until it is cool enough to handle. Top and tail the root, and the skin should just slide off.

If you are using precooked beetroot (often sold vacuum packed), check the instructions but you probably won't need to reheat it, as this salad is served chilled.

The dill is optional. It is easy to grow (it is a weed really), and just the feathery leaf tops should be used. Dried dill isn't really a good substitute, it is better to leave it out if you don't have it fresh.

You can use any type of vinegar. A slightly subtler vingegar such as Balsamic, or Chinese rice vinegar is preferable.

Method

1. Cover the beets with cold water in a pan. Bring to the boil and cook for about 20 minutes.

2. Peel the beets while still warm, and slice thickly.

3. Add the vinegar, dill and seasoning, while the beets are still warm (this helps absorb the flavour).

4. Chill thoroughly before serving.

This is really a cross between a pickle and a salad, and goes well with anything.

Of course, the beetroot isn't actually pickled, so it won't store. It is best eaten fresh (but leave it long enough to chill, it isn't pleasant lukewarm).

This recipe is for 4 as a side dish.