By Kate BurdenA sweet and tangy pickled beetroot is perfect for salad dressings, as well as a quick appetizer or side dish.
It’s also a perfect source of protein and vitamins.
So, if you’re looking for a pickled vegetable that will add crunch and flavour to your salad, this recipe is for you.
The pickled vegetables in this recipe are pickled turnips, and they’re available at a wide range of supermarkets and farmers markets.
You can also make your own pickled veg at home, but I prefer to buy the whole batch.
I find that a lot of pickled carrots are not picked, so I like to take them out of the fridge to pickle them.
I also add the whole beetroot to the pickled veggies to make them a little bit more flavourful.
This recipe makes two servings of pickles – one large and one small – but it’s great to serve with another meal.
The carrots add a nice crunchy flavour to the dressing, and the flavour of the beetroot really shines through when it’s served with it.
The pickled onions, on the other hand, add a lot more flavour.
The dressing is made with tomato, pickled garlic, celery, beetroot and onion, so you can have a different flavour to any salad you’re serving.
You can also serve this dressing as a dressing on its own, or add it to pasta, rice or soups.
I love that you can pick up a whole batch of these vegetables at the supermarket for about £3.75.
It’s also delicious to make in advance and reheat in the fridge.
The recipe yields two servings, but you can make a batch of this for yourself and make a second batch for a later meal.
It’ll be a great side dish for lunch or dinner!
You can make your pickles ahead of time and reheating them in the microwave for an hour or two before serving.
It also works well in a pot of soup.
I used to make pickled tomatoes and onions in this salad, but they have been out of stock for a while and I’ve found that making them in a microwave can help to get them back on the market.