Serve this beetroot salad as an appetiser with smoked fish or as a side dish with meat. Here I serve it with a goat’s cheese. You can also serve it with a small green salad. The recipe for the beetroot salad makes about 4 litres (16 cups). So you had better clear some shelves in the refrigerator! If you want to make less, just halve the quantities.
In a large pan bring all ingredients, except the beetroot, to a boil and simmer for 5 minutes. Season with salt and freshly ground pepper. Add the beetroot. Stir until the beetroot is heated but be careful not to break the apples and the beetroot. Transfer the salad to four clean
Serve a nice helping of preserved salad with fresh green salad, adding approx.
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