How pretty are Candy Striped beetroot? These were at a farmers market last week, and I couldnt resist them. They were screaming to be made into pickled beetroot. I’m not sure they taste any different to the regular variety, but they definitely liven up a plate.
On the outside, they are slightly lighter than our usual variety, and you can see the stripes peeking through slightly under their skin.
But when you peel them and slice, you get the full on impact of the stripes.
I only bought one bunch – which wasn’t enough for the number of people we were having over, so I added in some carrots too. (There are many vegetables that doesn’t succumb to pickling at some point in our house).
- 6 small beets (approx 230g)
- 1 medium carrot (70g)
- 350ml white wine vinegar
- 100ml light olive oil
- 200ml water
- 40g caster sugar
- pinch of salt
- Salad leaves
- Goats Cheese
- Pine Nuts toasted
Peel the beetroot, and slice about 4mm thick.
I didn’t have enough beetroot for what I wanted, so I added carrots (radish would work well too). Peel, slice and add to a pan.
Mix the water, vinegar, oil, sugar and salt to the pan, and bring to the boil. Simmer for a few minutes, until the veg are al dente then remove from the heat. You don’t need to be too precise with the quantities f your poaching liquor. I like a tart vinegary taste – but adapt to your own taste using these as a guide.
Allow to sit in the liquid for a further 5 -10 minutes to let the liquor pickle the veg. I left my beetroot in the liquid a little too long, and a lot of the colour drained. This doesn’t matter with regular beetroot, but I lost some of the vibrancy of the candy stripes.
Still pretty, but in a much more muted way.
Chill the beetroot, until ready to assemble the salad.
Layer salad leaves, and beetroot in a bowl, drizzling some of the pickling liquor over.