Instructions:

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.

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Drain the beetroot and transfer to a bowl. 

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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.

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Great with cheeses, mackerel, gammon or as a simple side salad