Danish pickled beetroot (Syltede rødbeder)

1. Scrub the beetroot well, but don't peel them or cut off the roots, so they don't bleed their colour while cooking; boil them in their skins in salted water for 45-60 minutes until tender.

2. Drain, cool slightly in cold water, then rub off the skins by hand (rubber gloves are a good idea).

3. Cut the beetroot into 5 mm slices or wedges and layer them into clean, sterilised jars.

4. In a pan, bring the vinegar, water, sugar, salt, cloves and bay leaves to the boil and cook until the sugar has completely dissolved.

5. Pour the hot brine over the beetroot so it is completely covered, then close the jars.

6. Once cool, put them in the fridge and leave for at least a day; serve cold with roast meats, frikadeller or smørrebrød.

Tip: Syltede rødbeder sit in every Danish pantry: they're the essential pickle with frikadeller (meatballs), liver pâté smørrebrød and Christmas roasts. In a closed jar in the fridge they keep for 2-3 weeks. The pre-cooking is the key - always start from fresh raw beetroot and cook it as described.