Ingredients

2 sides

1 med Beetroot (approx 175g)

Apple cider vinegar

Salt or Ume shiso plum seasoning

Quick Pickled Beets

This is a sour dish so use it to flavour up something creamy like a roasted squash, sweet potato or quinoa with a tahini dressing.
Step 1:
Grate the beetroot- no need to peel unless the skin is particularly tough.
Step 2:
Mix in 6 tbsp of apple cider vinegar (or enough to coat the beetroot thoroughly) and either a pinch of salt or 1 tbsp of ume shiso.

Ingredients

2 mains

2 med-large beetroots

2 tins lentils

Salt

100g frozen garden peas

½ inch ginger

1 garlic clove 

Beetroot & Lentil Salad

Step 1: Cook the beetroots whole in boiling water until soft enough to pierce with a sharp knife. Let the beetroots cool in cold water and then grate using the larger grating blades.
Step 2: Drain and rinse the lentils.
Step 3: Boil the garden peas for 2 minutes or until al dente and then drain.
Step 4: Grate on the smallest setting or finely chop 1/2 inch of ginger and/or a clove of garlic
Step 5: Combine all ingredients well in a large mixing bowl, adding a pinch of salt to taste.

Serve with a greens. Recipes here