I am not a big fan of pickled beetroot. In fact its because of it that I never went near this vegetable throughout my childhood and teenage years. It was only when I ate it roasted for the first time that I did an about turn, and fell instantly in love.
However I do like pickles and preserves, so thought I would try a light recipe. Inspired by Vietnamese pickled daikon and carrots which just add a touch of crunch and sour.
This recipe is ridiculously easy and requires no boiling and missioning.