2golden baby beetrootsskins rubbed and thinly sliced
2tbspsea salt flakes
1cup250 ml white wine vinegar
1/2cup110 gr sugar
1/2cup125ml water
1tspmustard seeds
2tspfennel seedsI ran out of mine so I used anisseeds instead. Worked well!
1tspblack peppercorns
1/2cupflatleaf parsleyroughy chopped
1/2cupdill sprigsroughly chopped
1x 200 gr burrata or mozzarella and sourdough bread to serve
Instructions
Place the carrot, cucumber, radish, beetroot and salt into a colander on top of a bowl and toss to combine. Allow to stand for 20 minutes before rinsing under cold running water. Drain well and set aside. Place the vinegar, sugar and water in a large jar and stir until the sugar has dissolved. Add he mustard seeds, fennel seeds, peppercorns, parsley, dill and vegetables and stir to combine. Refrigerate for at least 20 minutes before serving with the burrata and sourdough. Serves 4.