Name: Pickled golden beetroot
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 1 large kilner jar
Cuisine: British
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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Pickled golden beetroot

Pickled golden beetroot

Good Food team

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Makes 1 large kilner jar

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.7 out of 5.3 ratingsRate

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

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving (15)

kcal88
fat1g
saturates0g
carbs18g
sugars18g
fibre2g
protein1g
salt0.1g

low

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.

Recipe from Good Food magazine, October 2012

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A star rating of 4.7 out of 5.3 ratings

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