In a pot put your beetroot and add water to cover them up and add 1 tbsp of vinegar. This will help to keep the beets from bleeding. Close your pot and bring to boil.
Once boiling reduce heat and let it simmer for 45 minutes to an hour, or until you can stick a fork into your beetroots and it goes in easily. When done drain your beetroots and run them under cold water until they cool down.
Peel your beetroots and chop then up in any size you desire. In a bowl add your beetroots, chopped onions, salt, sugar, the remaining 1 tbsp of vinegar and Mrs Balls chutney. Combine them well. Place your beetroot in the fridge and let it chill.
Serve and enjoy!
Serving Size 50g
Servings 8
- Amount Per Serving
- Calories 87
Ingredients
Directions
In a pot put your beetroot and add water to cover them up and add 1 tbsp of vinegar. This will help to keep the beets from bleeding. Close your pot and bring to boil.
Once boiling reduce heat and let it simmer for 45 minutes to an hour, or until you can stick a fork into your beetroots and it goes in easily. When done drain your beetroots and run them under cold water until they cool down.
Peel your beetroots and chop then up in any size you desire. In a bowl add your beetroots, chopped onions, salt, sugar, the remaining 1 tbsp of vinegar and Mrs Balls chutney. Combine them well. Place your beetroot in the fridge and let it chill.
Serve and enjoy!
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