Recipe: Store-cupboard beetroot salad

2 tablespoons sugar

2 tablespoons hot water

1 tin beetroot

1 small onion, or 4 spring onions – chopped small

1 medium carrot – grated

2 tablespoons sultanas (optional)

½ cup malt vinegar

Salt/pepper

1. In a bowl, dissolve sugar in hot water.

2. Lightly drain beetroot and roughly cut into cubes or chunks. Add to bowl.

3. Add other ingredients. Mix lightly.

4. Chill in fridge for ½ hour before serving.