Have you noticed pickled red onions cropping up as a condiment these days? They are so easy to make and add a tangy crunch to a dish. Because I used apple cider vinegar there was no need for any sugar in this recipe. You will have more than enough pickled onions than needed for this dish and they can be used for other purposes. They go well with the other ingredients in this dish – diced beetroot and the diced cheeses (I can tolerate halloumi and feta cheese as they aren’t derived from cow’s milk).
Pre-heat oven to 350 degrees
PICKLED ONIONS
Boiling water
1 largish red onion – halved and cut into fine slices then separate the pieces
3/4 cup of apple cider vinegar
1/2 tsp. salt
Boil the water while chopping the onion then place onion pieces in a pan, pour over boiling water until pieces are covered, leave to stand for 3 minutes and drain.
Pour the apple cider vinegar into a bowl and add the salt.
Tip onions into this bowl and stir.
Leave to stand for a couple of hours before serving, stirring occasionally.
BEETROOT
3 medium beetroot
Place beetroot in a dish and roast in the oven for about an hour and a half until tender to the touch.
Let cook, then chop into cubes.
CHEESES
1 good ounce each of Halloumi and Feta cheese
Cut cheeses into small cubes
ASSEMBLY
Top beetroot with the cheeses and surround beetroot with pickled onions