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Pickled golden beetroot

Pickled golden beetroot

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 1 large kilner jar

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

  • Vegan
  • Vegetarian
Nutrition: per serving (15)
HighlightNutrientUnit
kcal88
fat1g
saturates0g
carbs18g
sugars18g
fibre2g
protein1g
low insalt0.1g
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Ingredients

Method

  • STEP 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).

  • STEP 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.

  • STEP 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 TIPS
STERILISING YOUR JARS

To sterilise your jars, wash in hot soapy water, then leave in a low oven to dry completely.

Goes well with

Recipe from Good Food magazine, October 2012

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Overall rating

Rating: 5 out of 5.2 ratings

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