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.