Pickled Beetroot
Pickled beetroot has a wonderful sharp but aromatic flavour making it perfect for serving alongside cheese or as part of a salad.
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The art of preserving
Pickling is a method of preserving that has existed for hundreds of years. It’s a technique used to to preserve food, so that it doesn’t go bad.
It also gives for a wonderful tart but aromatic flavour when the pickling liquid uses spices and herbs. This pickled beetroot is no exception.
How to make pickled beetroot
Choosing beetroot
When shopping for beetroots its important you are buying the freshest beetroot you can. Look out for beetroots that are small – medium as these will be the most tender.
Their colouring should be deep (for purple varieties) or bright (for pink or yellos varieties). Check for unblemished skin.
They should also be intact with their roots and leaves. The leaves in particular should be bright green. Avoid leaves that are wilted.
In this recipes I’ve used pink candy striped beetroot and golden beetroot but you can use the more commonly available purple beetroot too.
Cooking beetroot
There are two ways you can cook your beetroot. One takes a little longer than the other. They are boiling and roasting. For this recipe I prefer boiled as the texture is perfect for absorbing the flavour of the pickling liquid.
To boil beetroot is easy. Leave them intacts – skin, roots and leaves (trimmed to 1 – 2 inches) and place in a pan of lightly salted water and bring to a rolling boil. Cook for 25 – 30 minutes depending on size until just tender.
Remove from the pan and immediately plunge into a bowl of cool water. Rub to remove the skins.
Cut off the leaves and roots then cut into wedges, slices or cubes. (Your choice but I prefer wedges.)
All that is left to do is cool before pickling.
Pickling beetroot
To pickle your beetroot you cover them in a liquid of vinegar and spices. Because the beetroot is cooked they will absorb the pickle liquid’s flavour within an hour. They can however be stored like this for 2 weeks.
The recipe
Pickled Beetroot
Equipment
- 2 450ml jars sterilised
Ingredients
- 500 g beetroot
- 1 tsp peppercorns
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 2 cloves
- 1 bay leaf
- 400 ml apple cider vinegar
- pinch of salt
- 50 g caster sugar
Instructions
- Bring a pan of salted water to a rolling boil.
- Prepare the beetroot by trimming the leaves to 1 – 2 inches long.
- Plunge the beetroot into the boiling water and cook for 25 – 30 minutes or until tender.
- Immediately remove the beetroot and plunge into a bowl of cold water.
- Remove the roots and leaves from the beetroot and cut into wedges, slices or cubes.
- Leave the beetroot to cool completely.
- In the meantime make the pickling liquid by adding the whole spices to a saucepan and toast until they have released their aromas.
- Add in the vinegar, salt and sugar and let it dissolve.
- Pack the beetroot into sterilised jars.
- Pour the pickle liquid over the beetroot and seal tight.
- Leave to sit for at least an hour or up to 2 weeks before enjoying.
Nutrition
Serving suggestions
Pickled beetroot is very versatile. My favourite ways to use it are in salads or as part of a cheeseboard. Check out my Christmas Cheeseboard and my Vegan Cheeseboard.
More pickles
Pickled go with such a range of cuisines and dishes. How will you eat yours?