if i hadn’t blogged about the slow-roast pork with fennel rub before i got to eat it for real (i did test it, of course!) then i’d have included this epicurious recipe for these beautiful pink yucatan pickled onions. they were delicious with all the latino food i cooked last weekend but went particularly well with the pork. i also liked them with the cheesy pumpkin quesadillas we had to finish up leftovers, and think they’d be great on top of a juicy beef burger.

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as suggested, i roasted my beetroot. i added salad onions, slashed the beetroot at the fat end so they’d cook evenly, and tossed them with olive oil and balsamic vinegar. absolutely wonderful – thanks for the suggestion.

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