Beetroot quick pickle

Quick pickled beets

“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.

Slavic peoples get their physical characteristics from potatoes, their smoldering inquietude from radishes, their seriousness from beets.

The beet is the melancholy vegetable, the one most willing to suffer. You can’t squeeze blood out of a turnip… “

― Tom Robbins, Jitterbug Perfume

Ingredients

• 500 gr cooked beetroot
• 2 carrots
• 3 tbsp vinegar
• 1 tbsp honey (or sugar)
• 1 garlic
• big pinch of kosher salt
• pinch of cayenne
• toasted seeds (we like caraway and coriander)

Method

Grate carrots and beetroots. Mix vinegar, a generous pinch of salt and honey or sugar. Add finely grated garlic, a pinch of cayenne and some toasted seeds.

You can eat it straight away (with homemade pitta bread and some falafells or light summery fish dish) or keep in the fridge. It will last over a month, it’s just too good to last that long. We like to decorate it with dried beetroot.

Enjoy!