Beetroot Salad

2 lbs 1 Kg cooked beetroot, sliced
1 large onion, sliced
8 Tblsp vinegar
8 Tblsp water
1 Dsp sugar
1 bay leaf
4 peppercorns
2 whole cloves
1/2 tsp salt
1/2 tsp caraway seeds
Place the beetroot and onion rings in a deep glass dish.
Place remaining ingredients in a saucepan and bring to the boil. When boiling point is reached pour the marinade over the beetroot and onions. Leave to cool and refrigerate.
Serve chilled. Serve as a side salad or with a main meal.
This salad adds colour to a meal.
The salad will keep for a week in an airtight container in the refrigerator.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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2 Responses to Beetroot Salad

  1. Regards for helping out, excellent info .

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