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Pickled spiced beetroot
Preparation info
- Difficulty
Medium
Appears in
Published 1999
This is a terrific vegetable to serve with roasted or barbecued kangaroo, venison or beef. It can also be served as an appetiser with fresh goat’s cheese or the creamy Persian-style fetta being made in
Ingredients
½ teaspoon 12 700 ml
Method
- Dry-roast fennel seeds over gentle heat until fragrant. Cool, then grind to a powder.
- Cook beetroots whole in a large saucepan of boiling water until soft, then peel. Refresh beetroots in cold water and coarsely grate into a large bowl.
- Put remaining ingredients, including ground fennel, into a non-reactive saucepan and bring to a boil. Simmer for 45
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