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Pickled Beetroot

Delicious sliced pickled beetroot to replace the tinned kind
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Prep Time 10 minutes
Cook Time 45 minutes

Ingredients
  

  • 3-4 Medium Beetroots
  • 3 tbsp Apple Cider Vinegar
  • 2 tbsp Brown Rice syrup

Instructions
 

  • Wash and peel beetroot.
  • Thinly slice the beetroot and place into a medium saucepan
    Cover with cold water
  • Over medium to high heat bring the beetroot and water to a boil
  • Once boiling, reduce heat to a simmer
    Simmer for approximately 40 minutes or until the beetroot is tender and relatively soft.
  • Add apple cider vinegar and rice syrup to the pot, stir to combine.
    Take off heat and once cooled add the remaining liquid and beetroot to a jar for storage
    Store in the fridge for around a week

Notes

Cooking time may vary slightly depending on thickness of beetroot and size used. 
Also depending on what type of stove you use.
I generally go by once the beetroot is soft to eat then its done.