Beetroot and Turnips

Pickled beets
Managed to grow lots of beetroot this year, the stripy one which needs less strong pickling. I roasted the beets in olive oil and salt for about an hour, then let them cool so I could peel them. I then put them in jars with a sprig of rosemary, some peppercorns and few sprigs of thyme, before pouring over the hot pickling liquor. The pickling liquor is simple to make, just heat all the ingredients in a pan or the microwave until just bubbling.

460ml red wine vinegar
230ml red wine - I used shiraz
115ml water
75ml runny honey, I used eucalyptus honey
1 tablespoon sea salt
50g soft brown sugar

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