- Cider vinegar
- Toasted sesame oil (this is the secret ingredient)
- Juniper berries
- Coriander seed
Boil the beetroot with the skin on for about 20-25 mins (insert skewer to test).
Mix in a jar or tupperware box roughly 2 parts cider vinegar to 1 part sesame oil, plus some salt and spices as you wish – the juniper and coriander works well but so would lots of other combinations.
When the beetroot is cooked, cool it in cold water just enough so you can handle it, peel and slice and put it into the vinegar/oil mixture. It’s good if it goes into the marinade while it is warm. Leave to marinade for a couple of hours before eating or putting in the fridge for later.