We pulled some beetroots this afternoon and I followed a simple “Delia” recipe which required beetroots and shallots, wine vinegar, peppercorns and sea salt. The beets were wrapped in foil and baked until soft.  When cool their skins fell away and I sliced them thinly and layered them in sterilised jars with slices of garden shallots.  The beets and onions were covered with the simmering vinegar mix and left to cool in the sealed jars.  They will be ready to taste tomorrow.