Crunchy vegetables

Serves : 4

Preparation time: 10 minutes

Cooking time : 6 minutes

Ingredients

• 1.5 l (6 cups) water
• 125 ml (1/2 cup) white vinegar
• 60 ml (4 tablespoons) sugar
• 60 ml (4 tbsp.) salt
• 2 yellow beets, peeled, quartered
• 4 small turnips, peeled, quartered
• 2 multicolored carrots, peeled, quartered
• 4 baby onions
• Qs olive oil
• Salt and pepper to taste

Preparation

1. Bring the water, white vinegar, sugar and salt to the boil in a saucepan.
2. Add the beets, turnips, carrots and onions and cook for 1 to 4 minutes, depending on their size. The vegetables should remain crunchy to the bite.
3. Remove and leave to cool.
4. Season with salt and pepper as required and add a little olive oil before serving.