5 medium beetroot (approx. 500g)
½ tsp chilli flakes
6 garlic cloves
4 sprigs thyme, leaves picked
½ tsp Dijon mustard
½ tsp black peppercorns
salt and freshly ground black pepper
200g/7oz caster sugar
½ tsp caster sugar
½ tsp coriander seeds
½ tsp mustard seeds
3 tbsp olive oil
2 tbsp olive oil
1 tbsp crushed sea salt
450ml/16fl oz white wine vinegar
1½ tsp white wine vinegar