Pickled beetroot

Pickled beetroot

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(3 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins

Easy

Makes 4-5 x 450ml jars
Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal37
  • fat2g
  • saturates0g
  • carbs4g
  • sugars3g
  • fibre1g
  • protein1g
  • salt0.9g
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Ingredients

  • 1kg beetroot
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • vegetable oil
  • 4-5 tsp coarse crystal sea salt

For the pickling vinegar

  • 1 tbsp black peppercorns
  • 1 tbsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tbsp yellow mustard seeds
  • 10 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • few pieces of mace blades
  • pinch of dried chilli flakes (optional)
  • 2 bay leaves
  • 700ml white wine vinegar, plus 3½ tbsp
  • 100g light brown soft sugar

Method

  1. Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.

  2. To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.

  3. Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

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Comments, questions and tips

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Henry.alexander...
5th Jul, 2018
3.8
Great recipe! I altered it slightly by reducing the amount of sugar, also using balsamic vinegar and crushing some fennel and caraway seeds.
James Capstick's picture
James Capstick
24th Dec, 2017
5.05
This makes terrific pickled beetroot. A good amount of spicy.
Annelle Kamfer's picture
Annelle Kamfer
18th Jun, 2018
How disastrous would this recipe be if I did NOT rub each beet with veg oil before wrapping in foil and sticking in the oven?
goodfoodteam's picture
goodfoodteam
20th Jun, 2018
Thanks for your question. You can omit this step and it would not be disastrous!
pamambrose
27th Sep, 2016
Do I peel the beetroot before cooking them? I've just pulled them up out of the garden and top and failed them so far.
HV1
18th Oct, 2016
Don't try to peel them, it is too difficult. You need to roast first then the skin will come off easily.
Erin Marie
27th Sep, 2016
Can this recipe be used on all beetroot varieties or just red, I have a lot of large candy and yellow beetroots I would like to pickle or preserve?
catie74
5th Jan, 2017
It worked for me. Lovely served with smoked salmon at Christmas
Henry.alexander...
5th Jul, 2018
3.8
Use boiled beetroots from the shop to save time.