Pickled Beetroot

Ingredients:

Beetroot 1 Large
Lemons 2
Green Chiles 2 – 4
Salt to taste

Method of preparation:

Peel, remove ends, wash and pat dry the beetroot.
Halve and chop the beetroot into 2 inch long strips.
Remove stems, wash and pat dry the green chiles.
Slit the green chiles and keep aside.

Halve the lemons.
Squeeze all the juice out of the lemons into a glass or ceramic jar.
Add enough salt to the lemon juice and stir to dissolve.

Now stir in chopped beetroot and green chiles.
Cover and let the beetroot sit for a day or two to mature.
Serve pickled beetroot as an accompaniment to dal rice, yogurt rice etc..