Name: Pickled roasted beetroot
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 1
Ingredients: 1.5kg beetroot bulbs, stems removed; 400ml apple cider vinegar; 400ml water; 240g (1 1/2 cups, lightly packed) brown sugar; 1 tsp whole black peppercorns; 1 tsp whole cloves; 2.40 gm salt flakes

Pickled roasted beetroot

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Prep Time:
15 minutes

Cook Time:
65 minutes

Total Time:
80 minutes

Ancient Romans enjoyed the leaves, but we now treasure the vibrant burgundy bulb of this veggie. With its natural sweetness, it's perfect for creating delicious preserves.

Ingredients:

1.5kg beetroot bulbs, stems removed
400ml apple cider vinegar
400ml water
240g (1 1/2 cups, lightly packed) brown sugar
1 tsp whole black peppercorns
1 tsp whole cloves
2.40 gm salt flakes

Instructions:

Preheat the oven to 200°C. Individually wrap each beetroot bulb in foil, then lay them on a baking tray. Roast for about 1 hour, or until the beetroot is easily pierced with a skewer. Allow the roasted beetroot to cool slightly before using.
Protect your hands by wearing disposable gloves. Peel and discard the skin from the beetroot. Cut the beetroot into wedges and neatly pack them into dry, sterilized jars.
In a large saucepan over high heat, mix together vinegar, water, sugar, peppercorns, cloves, and salt. Bring to a boil, then cover and let cool.
Pour the flavorful vinegar mixture over the beetroot and tightly seal it in.

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