This is a great recipe for beetroot. It goes really well with Curries – we used to used to serve it with Keema Korma.
Simply boil the beetroot in the usual way then let it cool. It’s probably best to use about 500g of medium sized beets.
Instead of just putting vinegar on it in the usual way you serve it with an oil and vinegar dressing – which contains the secret ingredient – cardamom. I generally take 2 or 3 pods and crush them in a pestle and mortar. Pick out the husks and add to the vinaigrette ( 1 part good vinegar and 3 parts olive oil)
Pour over the beetroot and serve.
The cardamom makes it taste wonderful.