The soil hereabouts has produced “monster size” beetroots that are continuing to grow and swell as the sun shines.  Despite giving some to each set of visitors there are three rows of the purple red globes.  I have pickled some slices in vinegar, I have added some to soups and I don’t like plain boiled beetroot or borscht.  So I was glad to find a straightforward recipe for sweet and sour beetroot that used onions ( of which we have plenty) beetroots (ditto) and brown sugar and malt vinegar.  We ate some last night and the colour and taste were divine.