Pickled Beetroot Ribbons

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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Peel the beetroot, then spin on a Japanese slicer to produce a long ribbon. Roll the ribbon up tightly and place in a medium vacuum bag with the vinegar. Seal in a chamber vacuum sealer on full to remove any air, and then refrigerate for 3 hours.

Remove the beetroot and drain off the excess vinegar. Roll back up tightly and then cut the beetroot roll into thin slices to make 8 ribbons.