Marinated Beet Root Pickle


Ingredients: beet root 200g, Italian vinegar 2 tsp (can be adjusted to personal taste).

Seasoning: a pinch of sea salt, olive oil 1 tsp.


  1. Peel skin off beet root and cut into halves and mix seasoning in.
  2. Pre-heat oven to 170-180°C. Bake beet root for 50 minutes until soft.
  3. Cut beet root into cubes. Lightly stir fry with a little oil in a sauce pan.
  4. Pour Italian vinegar in and switch off fire.
  5. Put into fridge overnight, then consume.


  1. The dish could be reheated if cold dish is not preferred.



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