The earthiness of the beetroot partners so well with the tartness of the cranberry, makes for a great salad with quinoa, rocket & goats cheese.
2 kg beetroot
Raw ,organic, apple cider vinegar (or other )
4 star anise
Peel beetroot, chop to desired size and place in your Fowlers Vacola Preserving Pan. Add 50:50 cranberry juice and vinegar to the pan along with the star anise so that the beetroot are well covered. Bring to the boil and simmer gently until beetroot are just softened. Approx 30 minutes. Pack into # 14 Fowlers bottles, seal with rings, s/s lids and clips. Process in your Simple Natural Preserving Kit for 60 minutes. Allow to mature before use so that the flavours can develop.