Pickled Beetroot

Serves 1

Fresh beetroot is low calorie, low carb, high fibre and magnesium. In this recipe, we incorporate some aromatic (or mixed) spices. The beetroot pickle can stay in the refrigerator for two weeks and tastes better the longer the vinegar soaks in.

Prep Time

5mins

Cook Time

20mins

Total Time

25mins

Ingredients

Beetroot

3 Whole Beetroot
½ tsp Ginger
½ tsp All Spice
½ tsp Mixed Spice
2 tbsp Rapeseed Oil

Pickle

Balsamic Vinegar
Apple Cider Vinegar
Whole Onion

Microwave EGG

1 Egg
1 tbsp Milk
½ tsp Olive Oil
Pinch of Salt
Pinch of Pepper
Any choice herbs for garnish


Directions
  1. Thinly slice your beetroot and place on a baking tray.
  2. Drizzle 2 tbsps of rapeseed oil and add all your beetroot spices.
  3. Gently rub in the spices and bake/grill for 15 minutes at 180ºC.
  4. Blend the whole onion, balsamic vinegar (to taste) and apple cider vinegar (to taste), until a smooth puree.
  5. Place the beetroot in a pickle jar of choice, along with the puree.
  6. Refrigerate and can stay for up two weeks.
  7. For the egg, break and pour into a cup.
  8. Add the rapeseed oil, milk, salt, and pepper.
  9. Whisk thoroughly before placing into the microwave for 1 minute.
  10. Take your egg out and garnish with your chosen herbs. Chives, parsley or coriander will do fine.