Beautiful Colours and Health Benefits from these Purple Side Dishes.
Delicious Raw Beetroot Salad, so quick to make.
2 medium beetroot, peeled and grated
55g sultanas
small bunch of mint, leaves stripped from stem and then chopped, plus some for garnishing
1 tbs red wine vinegar
1 tsp caster sugar
2 tbs olive oil
Put beetroot, sultanas and most of the mint in a bowl.
Combine vinegar, sugar, and 2 tbs oil, add salt and ground pepper then pour over the salad.
Set aside while you make the main course. This goes nicely with Moroccan or Turkish kebabs, steak
etc. Add a little extra olive oil if it needs it just before serving.
Give as gifts or preserve for serving with cheese dishes or cold meats. Easy to make. Great for a picnic - just tip off the liquid before serving.
Nice with a cold pork pie or sausages.
1 small red cabbage -3 or 3.5 kg
2 tablespoons coarse cooking salt - use table if that's all you have.
3 cups white vinegar
2 cups water
1 tbs whole cloves
1 cinnamon stick
2 tsp black peppercorns
1/4 tsp ground nutmeg
1/4 tsp ground ginger
Method: Remove discoloured outer leaves from the cabbage, this is essential.
Cut cabbage into quarters and remove the thick core.
Shred finely or shred using a food processor.
Put it in a large bowl in layers, sprinkling with salt in-between each. Cover. Stand OVERNIGHT.
Drain cabbage, rinse under cold water, drain well.
Combine all other ingredients in a large saucepan, bring to the boil.
Let it cool with the spices in it.
Pack the cabbage into sterilised jars.
Strain the cooled liquid, pour into the cabbage-packed jars to cover completely - push cabbage under the vinegar.
Screw on the lids.
Will keep for a few months. Leave it for a week or 2 to develop the flavours before opening.
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