Lightly pickled beetroot is a great Australian favourite, making its way into salads, hamburgers, and sandwiches. I love serving it finely diced and just warmed through as a vegetable with roast meats and game dishes.
Mix vinegar, cloves, salt, sugar, and peppercorns in a saucepan and bring to the boil. Simmer for 5 minutes. Cool, and strain. Slice beetroot and stack in an airtight jar. Cover with cooled liquid and seal. Store in refrigerator.
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