Makes 4 portions
Prep time: 15 minutes
Cooking time: 10 minutes
400g fresh beetroot
1 red chilli
1 1/2 tbsp sweet chilli sauce (click here for my homemade recipe) or use shop bought
1tbs apple cider vinegar
1tsp sea salt
freshly ground black pepper
Fresh green chilli slices for garnish (optional)
Remove the stalks from the beetroot (you can use these for something else, they are great in a stir-fry) ,then peel and coarsely grate the beetroot.
Bring a large saucepan of water to the boil and add the salt, then the grated beetroot and cook for 3-4 minutes.
Drain the beetroot and transfer to a bowl.
Finely dice the red chilli and add to the beetroot with the sweet chilli sauce, vinegar and a little freshly ground black pepper. Stir gently to combine. Allow to cool, then cover with clingflim and chill for at least 1 hour before serving. This will keep for 7 days in the fridge.
Great with cheeses, mackerel, gammon or as a simple side salad