Pickled golden beetroot

Pickled golden beetroot

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Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Easy

Servings

Makes 1 large kilner jar

This light pickle is sweet, delicious and perfect with cold cuts and punchy British cheeses

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving (15)

kcalories
88
protein
1g
carbs
18g
fat
1g
saturates
0g
fibre
2g
sugar
18g
salt
0.1g

Ingredients

  • 1kg small beetroot
  • 200g caster sugar
  • 300ml white wine vinegar
  • 3 cloves
  • 2 allspice berries
  • 2 bay leaves
  • 1 tbsp olive oil

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Method

  1. Boil the beetroot for 15 mins until the point of a sharp knife is easily inserted, then leave to cool. Drain, remove the stalks and peel the beetroot, then thickly slice and pack into a large sterilised Kilner jar (see tip below).
  2. Tip the sugar, vinegar, 200ml cold water, the spices and bay leaves into a saucepan and bring to the boil. Reduce to a simmer and bubble gently, stirring, for 2 mins until the sugar has dissolved.
  3. Carefully pour the hot vinegar mixture over the beetroot (you might not need it all), including the spices and bay, then leave to cool, uncovered. Once cool, pour over the olive oil, seal the jar and keep in the fridge for up to a month.

Recipe from Good Food magazine, October 2012

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Comments

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meganfmcneil's picture
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Lovely with pork pie

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