Beetroot pickle
Photography Photography by Simon Devitt.
INGREDIENTS
400 grams beetroot, unpeeled, washed
1 teaspoon salt
150 mls red wine vinegar
30 grams sugar
150 mls water
METHOD
Boil the beetroot in salted water until tender (this will depend on the size, baby beetroot will take around 15 minutes). Drain, cool and peel. Slice or dice the beetroot if they are large.
Put in a pot with the red wine vinegar, sugar and water. Bring to the boil, simmer gently for 5 minutes then set aside in the liquor. Refrigerate for up to a week
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.