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Marinated beetroot
![](https://engtime.ru/sites/default/files/marinatedbeetroot_67843_16x9.jpg?1369773692)
A great little make-ahead side dish that would work well with roasts and veggie feasts. Not quite pickled, these beetroot are still sweet but also a little sour.
Ingredients
· 650g raw beetroot
· 500ml white or red wine vinegar
· 2 litre water
· pinch of salt
· 2 garlic cloves, sliced
· 1 tbsp dried oregano
· 1 red chilli, finely chopped
· 500ml olive oil
Preparation method
1. Wash and scrub the beetroot under cold running water. Place them in a saucepan with the vinegar, salt and water and bring to the boil. Reduce the heat, cover then pan and simmer for about 1¼ hours until the beetroot is tender. Meanwhile, combine all the marinade ingredients in a bowl and set aside.
2. Once the beetroot is cooked, drain, place on a cloth and pat dry. Remove the skins with the help of the cloth. Cut into slices, place in the marinade and mix well. Leave for a day before serving. The beetroot will keep for several days in a covered container in the fridge but should be brought to room temperature before serving.
3. Serve with some salami or air dried tuna.