• About 500gms  medium sized beetroot + 1 and 1/2  teasp. salt for sprinkling over when sliced
  • 1 cup cider vinegar
  • 1 cup water
  • 2 rounded tablesp. honey
  • 1 teasp. cumin
  • ½ teasp. each of chilli flakes
  • ground black pepper
  • ¼ teasp salt
  • Chopped rind of an orange or lemon


  1. Wash beetroot (no need to peel if young and tender).
  2. Cut into very fine matchstick size pieces.
  3. Put chopped beetroot in a bowl and sprinkle over 1 teasp. salt. Leave for 15 minutes while they release their juices.
  4. Rinse beets and pat dry.
  5. In a small pot, make up a brine with all remaining ingredients and simmer for 5 minutes.
  6. Pour over finely sliced beetroot, cool, cover and refrigerate at least a day before eating them. Will keep well in fridge for a week.

Option 2

  • Same ingredients as above.
  • After making up the brine, add finely sliced beetroot and simmer everything for 5 minutes. This slightly tenderises the beetroot.
  • Store in fridge.

Option 3

  • Same ingredients as above.
  • Wash beetroot, leaving a small amount of stalks.
  • Put in large pot and cover with cold water. Cover pot.
  • Boil until tender.
  • Peel and cut into 1.5 - 2cm cubes.
  • Make brine as above, (in Recipe 1) but instead of using 1 cup water, use 1 cup beetroot juice.
  • Simmer all ingredients 5 minutes then pour over cut up beetroot.
  • Refrigerate when cool.