Ingredients
- Servings: 4
- 2 (50 g) whole cooked beetroots
- 45 ml sherry wine vinegar
- 1 garlic clove, finely chopped
- 1 teaspoon caster sugar
- 1/4 teaspoon dried chili pepper flakes, more if you like really hot
- 1/4 teaspoon salt
Recipe
- 1 halve the beetroot and cut them into thin slices.
- 2 put in a small bowl with all of the ingredients and let stand for at least 1 hour.
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