Spiced yet fresh, this is a speedy pickle that partners perfectly with a curry or in a wrap. Raw beetroot is high in antioxidants and is in season throughout the summer months. I love the wide variety that you can find in farm shops or can grow yourself!
200g finely grated raw beetroot
1 tbsp maple syrup
1 tbsp white wine vinegar
1/4 tsp ground ginger
1/4 tsp garam masala
1/4 tsp ground cumin
A little chopped fresh chilli to taste
Add all of the ingredients to a bowl and season with salt. Leave for at least 15 minutes before serving.