Sweet And Sour Beetroot Salad | Donna Hay

Ingredients

• 6 medium beetroot (1kg), trimmed
• 1 litre water
• 1 cup (250ml) malt vinegar
• 2 cups (350g) brown (light brown) sugar
• peel of 1 lemon
• 1 bulb garlic, halved
• 1 tablespoon sea salt flakes
• 1 tablespoon black peppercorns
• 1kg fresh borlotti beans, podded
• 2 tablespoons malt vinegar, extra
• 1 bunch baby kale leaves
• 2 cups purple basil leaves
• 200g goat’s cheese with rind, sliced
• cracked black pepper, to serve