Interior Decorator turned Foodie!
Food Author of Oh My Cupcakes!
Mum and wife.
(Another 2 books on the way Insha Allah!)...
Boil beetroot with skin till tender.
Drain, remove skin.
Slice or grate and season with salt and pepper.
Place in a bottle with white vinegar and pinch sugar.
Store in fridge.
Serve as a relish or pickle with curries ir rice dishes.