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Chilli beetroot
chilli beetroot.JPG

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

Vegan friendly

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