How To Make A Beetroot Salad With Chutney
Try slicing very finely and adding raw to salads baking in a gorgeous gratin or pickle and serve on a festive cheese board.
How to make a beetroot salad with chutney. Put the beetroot in a large saucepan and cover with cold water. Pour into warm sterilised jars and seal. If a beet is older or really big it may take longer.
How to make beetroot and apple chutney find good ingredients cut them up put them in a pan with all the other stuff and wait for the magic to happen. This beetroot and apple chutney goes beautifully with ham brightens up a sallow ploughmans or adds a bit of interest to a simple salad. Into a large preserving pan over a high heat combine the apples onion vinegar salt and sugar and bring to the boil.
Boil beets with skin on about 1 hour or until easily pierced with a fork. The smaller younger beets may cook in 45 minutes. Drain and allow to cool fully before peeling and chopping.
Drain and allow beets to cool slightly. Cut the fruit into halves using the knife. This page will tell you how to make beetroot salad.
Colourful sweet and earthy what s not to love about beautiful beetroot. Bring to the boil then simmer for 30 40 minutes until just tender this will depend on. A medium sized apple cleaned.
Place in a pot and cover with water and bring to boil. Wash and trim the beetroot but do not peel. Set the grater on the chopping board.