Pickled Beetroot Salad

Ouma always had rows of bright crimson bottled beetroot in the pantry – fresh from her vegetable garden on the farm . Its a quick and colorful salad to add to your braai for buffet lunch. I serve my beetroot in a small side bowl as it tends to run all over your plate and everything ends up in hues of pink………..

Ouma Joey’s Beetroot Salad ( Slaai)

  • 10 medium beetroot
  • 1 onion – grated
  • 1 cup brown vinegar
  • 1 cup water
  • 1 cup brown sugar
  • pinch allspice
  • pinch of salt
  • 1 bay leaf

Boil your beetroot in water for about 45 minutes until soft. Let them cool down and remove skin. Grate beetroot.

combine 1 cup water, onion, vinegar, sugar, bay leaf and salt and bring to a boil for a minute and all to cool.

Wash and dry your consul jar , heat oven 140 degrees Celsius and add jar on a baking tray in the oven for 20 minutes – sterilise your lid lid in boiling water.

Mix beetroot and vinegar sauce and spoon into your consul jar and seal – if its going in the pantry. Mine never lasts longer that a week in the fridge.

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