Pickled Candy Cane Beetroot

• 50 g (1¾ oz) candy cane beetroot (beet), coarsely grated
• pinch of table salt
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Combine the beetroot with the salt. In a small saucepan, combine the water, vinegar and sugar and bring to the boil. Remove from the heat and cool to 35°C (95°F). Place the beetroot in a small vacuum pouch, add the pickling syrup and vacuum-pack on 100 per cent for 45 seconds in a chamber vacuum sealer*. Leave to pickle in the bag for 1 hour before opening. Drain just before serving.