Quick pickled beets

Instructions

• Quarter beets and cover with cold water in a saucepan.

• Bring to a boil and cook 15 min or until cooked but still firm.

• Remove beets from water (reserving cooking water), peel skins and divide between hinged jars.

• For the pickling solution, combine remaining ingredients in a saucepan, bring to a boil, then set aside to cool.

• Cover beets with pickling liquid, topping up as necessary with cooking water, which will give the jars a pretty colour.

• Let cool, then close lids and refrigerate up to two weeks.

• Serve on grilled ciabatta slices topped with fresh ricotta cheese and drizzled with extra virgin olive oil.