Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
David O’Connell’s San Francisco spicy beets
Serves 6 Starters and mains
Ingredients
- 150ml white wine vinegar
- 2 allspice berries
- 1 cinnamon stick
- 6 cloves
- a handful fresh tarragon leaves
- 75g sugar
- 2 red beetroots
- 2 golden beetroots
- 2 candy cane beetroots
- extra-virgin olive oil
Method
Put the vinegar into a pan with the spices, tarragon and sugar, bring to the boil, then simmer for a couple of minutes and remove from the heat. Peel and then finely slice all the beets, using a speed peeler or a mandolin, and place in a bowl. Cover with the strained spiced vinegar.
Sprinkle the beets with a few tarragon leaves, salt and pepper and drizzle with olive oil.
Advertisement