One of the staples in my fridge is raw beetroot pickle. Ages back my friend had shared this simple recipe but the tip on how to peel raw beetroot was my Mom's. Mom had such a curious nature and never stopped learning and experimenting.
Scrub and clean raw beetroots in water. Dunk them fully in clean water and refrigerate overnight. I often leave it for longer, depending on my mood or if I get busy. The thickness of skin might also affect the time, so try it out...
Notice that hardly any colour has seeped out.
Next day, cut off the tapering portion (not on the leaf side) and with a simple knife start peeling the skin back like a banana! No need for a peeler, etc. I actually enjoy it ;-D
Well the next step is grating the beet. Make a solution of cider vinegar, sugar (I use either brown sugar or boora), pinch of salt, pepper. Mix in the grated beet, put in an air-tight jar, and refrigerate. It can be eaten immediately, but certainly the next day onwards.
I hate cooked beet. So this recipe is something that appeals to me and is a quick replacement for a proper salad. A healthy side adding tangy sweetness. It goes well with so many cuisines!How do you prepare and eat your beets?
