Sweet & Sour Pickled Turnip an

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Turnips		100g
Ginger		1 thumb
Beetroot (cooked)		2
Beetroot juice		from above
Cress		as you like
Pickling liquor:
Salt		1 tsp
Vinegar		1 tbsp
Sugar		1 tbsp

Method

Cook

15min

Peel the turnips and slice thinly.

Put in a bowl and add 1 tbsp salt and rub in, then wash well and squeeze out any moisture.

Peel the ginger and slice finely. Finely slice the cooked beetroot that comes in a vacuum pack with juice.

Put Steps 2 and 3, beetroot juice and the pickling liquor ingredients in a ziploc bag and seal it. Rub the contents well and keep in the fridge overnight.

Transfer to a serving bowl and sprinkle with cress before serving.

This is a turnip.

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