This is so easy it is embarrassing. I oven roasted some beets, cooled them and peeled them. I had pickled sweet ginger for sushi in the refrigerator. I made a simple mixture of rice vinegar with a tablespoon of sugar and heated it until the sugar dissolved. I placed the sliced, roasted beets in a container with a lid, added some whole and chopped pickled sweet ginger and then added the sweetened rice vinegar to cover. After a couple of days in the marinade, the beets were ready. They are delicious! And the red coloured ginger could be used as a garnish on your sushi plate or in a salad.
I am also honoured to be recognized by one of my favourite blogs lostpastremembered. You have to visit her especially if you have an historical interest in food. I am learning so much. Thank you!
And in the custom of receiving accolades, I am passing this on to some of my other favourites:Memoria at Mangio de Sola
Nadjibella at Saveurs et Gourmandises
Marjie at Modern Day Ozzie and Harriet
Mags at Other Side of Fifty
Velva at Tomatoes on the Vine
Nana at La Table de Nana
Mamatkamal at Moroccan Cuisine
They have such wonderful recipes, cooking and presentation ideas. Please check them out.