Try this as part of Megan's buckwheat tabbouleh with pickled beets and quick cashew cheese
- Boil the beetroot until tender, around 30-40 minutes depending on how big your beetroot are. Once tender, place the beetroot in a bowl of cold water to help loosen the skins — they should slip off easily with your hands.
- Slice them into quarters or halves depending on how big your beets are. If my beetroot are really large, I cut them into more bite-sized pieces. Once chopped to your desired size, place them into a jar (give the jar a quick rinse with boiling water first).
- Place all the remaining ingredients in a saucepan and warm (if you’re using coconut sugar, cook until it dissolves). Pour the warm liquid and cinnamon stick, if using, over the beets. Allow to cool, then cover with a lid and store in the fridge. The liquid should cover the beetroot so if it doesn’t you will need to make a little more.
- They will last for several months in the fridge. You can adjust the acidity and sweetness to your liking as well as use other spices or herbs like rosemary and thyme in the mix. With hard spices like cinnamon and cloves they can become very intense when left in with the mixture too long — I take mine out after a few days.