Beetroot recipes

Quinoa beetroot bowl

20 minutes

Canned food

Tuna aioli salad

Beetroot recipes

Seven Colours salad

30 minutes

Beetroot recipes

Beetroot-and-dill gravadlax

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20 minutes

Beetroot recipes

Cured beetroot bream

20 minutes

Apple recipes

Market-style crunchy veg

Beetroot recipes

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40 minutes

Root vegetable

Easy winter veg “tarte tatin”

20 minutes

Pork recipes

Slow-roast pork shoulder

6 hours

Egg recipes

Berbere-esque eggs with red kachumbari

25 minutes

Beetroot recipes

Pickled beetroot and turnips

10 minutes

Pickled beetroot and turnips

By Tal Smith

Serves Makes 2 litres

Difficulty Easy

Prep Time 15 minutes, plus 5 days’ pickling time

Cooking Time 10 minutes

Ingredients

700 g turnips, peeled and sliced
700 g beetroot, peeled and sliced
2 T sugar
1 litre spirit vinegar
2 cups water
1 t salt

Method

1. Fill a sterilised 2-litre jar with the turnips and beetroot.

2. Bring the remaining ingredients to the boil in a saucepan and pour over the vegetables. Seal the jar and allow to pickle for 5 days in the fridge.

Find more Hanukkah recipes here.

Photographs: Russell Smith
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

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Quinoa beetroot bowl

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Seven Colours salad

Beetroot-and-dill gravadlax

Vegan breakfast

Cured beetroot bream

Market-style crunchy veg

Beetroot curry with flatbreads

Easy winter veg “tarte tatin”

Slow-roast pork shoulder

Berbere-esque eggs with red kachumbari

Pickled beetroot and turnips

Pickled beetroot and turnips

Ingredients

Method