Marinated beetroot

2 kg beetroot (I love to use yellow but you can use classical)

110 ml white wine vinegar
2 tsp golden caster sugar
sea salt to taste 
freshly ground pepper to taste
1/3 tsp coriander seeds, lightly crushed
60 ml mild extra virgin olive oil
if you wish, chili flakes
2 tbsp chopped parsley


Heat the oven 200° C hot. When hot, put the beetroots on the bars and roast for at least an hour or even more, depending on the size of the beetroot. I like to use medium, and then it takes around 1 hour. Test by inserting a knife and if the beetroot slides off easily, it is ready. Take them out and let them cool so that you can handle them.

Peel off the skins and tear them apart into pieces. Cool and put them in a jar.

In a kettle, mix vinegar, sugar, salt, pepper, and coriander and warm so that it gets lukewarm. Take off the heat, and mix in olive oil, chili (if using) and parsley. Pour the marinade over and close the jar. Mix, turning around the jar a couple of times and let it sit at room temperature if you are serving it a few hours later. If the next day, put the jar in the fridge.