Marinated beetroot


  • 650g/1lb 7oz raw beetroot
  • 500ml/17fl oz white or red wine vinegar
  • 2 litre/3½ pints water
  • pinch of salt
  • 2 garlic cloves, sliced
  • 1 tbsp dried oregano
  • 1 red chilli, finely chopped
  • + 1 more ingredients
    • 500ml/17fl oz olive oil

1. Wash and scrub the beetroot under cold running water. Place them in a saucepan with the vinegar, salt and water and bring to the boil. Reduce the heat, cover then pan and simmer for about 1¼ hours until the beetroot is tender. Meanwhile, combine all the marinade ingredients in a bowl and set a...

View full recipe at SpringPad


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