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| What You Need: |
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2 pound beetroots
˝ pint water
1 pint vinegar
2 - 4 oz sugar
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| How To Cook: |
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1. Wash the beetroots but do not peel; cook in plenty of water until tender for 1˝ - 2 hours.
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2. Allow to cool, then peel, slice and put into a jar.
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3. Bring the vinegar, water and sugar to the boil and pour over the beets until they are completely covered.
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4. These pickled beetroots will keep for 2-3 weeks, or longer if strips of raw horseradish are boiled with the vinegar.
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5. Serve with any kind of roast or liver pate, and with salads.
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