Pickled Beetroot & Peppers – 68 Calories


8 Portions

Calories: 68kcal (per portion)

Carbs: 15g | Protein: 2g | Fat: 0g

  • 1kg beetroot
  • 6 fresh chillies (optional)
  • 70g onion, thinly slicedĀ 
  • 150g bell pepper, de seeded, cut into thick stripsĀ 
  • 2 cups white vinegar
  • 2 cups water
  • 2 tbsp sea salt


  1. Steam beetroots until cooked (1 hour) let them cool, peel and slice them
  2. Meanwhile, add the water and vinegar to a pot with the salt, bring to the boil, add the chillies, onions & peppers then turn the heat off
  3. Add the beetroot, leave to cool
  4. Transfer everything to a jar and store in the fridge

Live Cooking Sessions

The next live cook along will be February 26th at 7.30pm Mexico City time

We will be cooking the Salmon Brochette recipe

You can swap the fish for prawns or chicken. You can cook rice as well if you like!

It will be streamed on Facebook and you can join using one of the following link:

Facebook Link