Pickled Beetroot!
Put apple cider vinegar (I use non-pasteurised, as it still has the good live bacteria in), salt, pepper, finely diced garlic, chilli powder and (optional, I add as its a good probiotic) sauerkraut juice.
Peel beetroot and slice thinly.
Boil in water for 10 minutes.
Add cooked Beetroot to vinegar mixture and leave in fridge. Will last weeks.
Time in kitchen: 15 minutes.
Kids verdict: Yum! Tastes like canned beetroot!