1.Peel the beetroot and carrots, and grate coarsely.
2.In a large saucepan, combine all the ingredients and cook slowly for 5 minutes until well combined, then raise the heat to a simmer and cook for about 40 minutes until the liquid is nearly reduced and syrupy.
3.Pack into sterilised jars and seal or store in a covered jar or container for up to 3 weeks in the fridge.
This pickle enhances so many dishes. Its glorious colour and bright, fresh flavours suit deli meats, sandwiches, quiches and bakes, and is a stunning contrast to soft white cheese served with crackers. It won’t have a lot of juice, which is quite handy when you are wearing a white shirt or put out your best table cloth!