"Pritikin style" Beetroot

I have had several people recently diagnosed with diabetes and lots of people I know have their cholesterol edging up. This is a particular issue for those of us who have taken aromatose inhibitors such as Femara or Arimidex. So I dredged back in my head to the days when I was a Pritikin person and came up with this simple beetroot recipe to include amongst my Christmas produce along with the sugar filled relishes.



Ingredients

6 large beetroot
Cloves
1.5 cups cider vinegar
1.5 cups apple juice

Mode

Prepare jars in hot wash in dishwasher and cool
Cut the ends of the beetroots and slit the base and top with a cross
Add the beetroots to a large pan of water and bring to the boil
Simmer gently until tender
Allow to cool in water
Drain and rub off skins
Slice beetroot and half fill first jar
Sprinkle 3-4 cloves in
Fill to below rim with rest of sliced beetroot
Repeat for other jars (this makes about 3 jars depending on size)
Mix apple juice and cider vinegar
Pour slowly into jars allowing mixture to filter through to bottom
Place on lids and seal tightly
Decorate as required if giving as presents.

Beetroot and fetta salad

I love beetroot in any shape or form - except the canned variety. I was delighted recently to find it available and stocked up. As it was Father's Day last weekend we were gathering for lunch so I thought I would make a beetroot salad using a couple of my other favourite foods: fetta and dill.



Note that it's a good idea to make this just before serving as the beetroot quickly colours the fetta. The taste is fine later but it's visually nicer early after tossing.




Ingredients

7 medium-sized beetroots
400 gr fetta
15 gr dill
Olive oil
White wine vinegar

Mode

Chop both ends of beetroots and crosscut ends
Place in a saucepan and cover with water
Cook until tender
When cool peel off skins and chop into pieces of desired size
Roughly chop dill
Add beetroot and dill to serving dish
Crumble fetta into mixture
Dribble with oil and vinegar and toss