Pickled Beetroot (Kabees Shamandar)

Pickled Beetroot
(Kabees Shamandar)

This is delicious served as
a topping on a sandwich,
especially filafel or as a
side dish.

Ingredients
4 Beetroots
2 Cups Water
1 Cup White Vinegar
1 teaspoon Sea Salt

Directions

Wash the beetroots, snip off the ends and peel. Chop the beetroot into small cubes approximately 1/8 of an inch. Set aside in a small bowl.
In a saucepan, place 2 cups water and 1 teaspoon sea salt, or coarse Kosher salt. Bring to a boil, set aside to cool a little and add 1 cup vinegar.
Pour the water/vinegar mixture over the beets.
Keep refrigerated.

(Filafel posted 10.23.12)