Light Pickled Golden Beetroot

• 500 g golden beetroot
• 50 g sugar
• 25 g

Place the beetroot in a large pot with the sugar, salt, white wine vinegar and water. Boil until the beetroot are tender, adding more water to the pot as necessary to keep them covered so they cook evenly.

Once they are tender, drain and peel while still warm, then allow to cool before slicing.