Recipe : Sarah and Murray Bancroft
2 bunches baby beets, (red, yellow or candy cane), scrubbed and tops removed
1 cup water
1/2 cup apple cider vinegar
1/4 cup salt
2 tbsp granulated sugar
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.
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