Here's a gallant soldier smiling up from among the beetroot, just one of a billion potential plants from last year's crop of weeds that seeded on the plot before I took it over. I'm hoping that, if I can pull up every flowering weed this year, next year will be easier.
This beetroot was simmered, unpeeled and with just the leaves twisted off, until soft and until the skin lifted off easily. It was cooled and peeled, then sliced and put into a clean jar and covered with cider vinegar - because I like cider vinegar. My daughter used bought pickling vinegar. The pickled beetroot keeps in the fridge for two to three weeks but is usually eaten well before the three weeks is up!
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