This is really nice. Much better than the tinned variety, slicing it very thinly is essential. This needs to be prepared at least a day before needing  it. I served it with pulled pork and smoked brisket to complement the creaminess of the coleslaw. Because they were being served on bread rolls I felt that it would help cut through the carbs and grease.

Pickled Beetroot

Ingredients

  • About 2 bunches of beetroot
  • 2 red onions sliced very thinly – use a mandolin slicer
  • 2/3 cup sugar
  • 1 1/2 cup apple cider vinegar
  • 2/3 cup water
  • 3 tsp salt

Directions

  1. Clean the beetroot thoroughly, trim the tops and cook in a large saucepan on a simmer until tender – test with a fork – about 30 minutes.
  2. When cool peel (the skin peels easily under running water) and slice very thinly, a mandolin helps. Toss in a medium bowl with the onion then layer into a jar.
  3. Bring the sugar, vinegar, water, and salt to a boil, when the sugar and salt have dissolved pour it over the beets and onion. (if the beetroot is not covered add extra liquids).  Close the lid.
  4. Refrigerate overnight before serving. Will keep.