adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pickled beetroot
0 Likes
Prep Time:
380 minutes
Cook Time:
70 minutes
Total Time:
450 minutes
Spiced pickled beetroot: a make-ahead, irresistible side dish for any gathering.
Ingredients:
  • 1 bunch beetroot, trimmed, scrubbed
  • 250ml (1 cup) red wine vinegar
  • 100g (1/2 cup) caster sugar
  • 1 tsp mustard seeds
  • 1 tsp peppercorns
  • 1 fresh bay leaf
  • 1.80 gm sea salt
Instructions:
  • Preheat your oven to 200C/180C fan forced. Wrap the beetroot bulbs in foil individually, then place them on a baking tray. Roast in the oven for 1 hour or until they're tender. Let them cool before using.
  • Peel and thinly slice the beetroot using a sharp knife, then place the slices in a 500ml sterilized jar.
  • In a small saucepan over medium heat, combine vinegar, sugar, mustard seeds, peppercorns, bay leaf, and salt. Stir for 2 minutes until sugar dissolves. Bring to a boil, then simmer for 5 minutes. Remove from heat and let cool for 3 minutes before pouring over beetroot in a jar. Seal with lid.
  • Infuse flavors overnight or for up to 1 week. Refrigerate upon opening and enjoy within 2 weeks.

Similar Recipes