Pickled Beetroot
Pickled beetroot has a wonderful sharp but aromatic flavour making it perfect for serving alongside cheese or as part of a salad.
Course: Ingredient
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: apple cider vinegar, beetroot
Servings: 2 450ml jars
Calories: 533.51kcal
- 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
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.
Calories: 533.51kcal | Carbohydrates: 106.64g | Protein: 9.57g | Fat: 2.5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.71g | Monounsaturated Fat: 1.15g | Sodium: 413.3mg | Potassium: 2030.55mg | Fiber: 16.49g | Sugar: 85.66g | Vitamin A: 196.82IU | Vitamin C: 25.18mg | Calcium: 153.3mg | Iron: 5.94mg