Pickled golden beetroot

Pickled golden beetroot

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(2 ratings)

Prep: 20 mins Cook: 10 mins


Makes 1 large kilner jar
This light pickle is sweet, delicious and perfect with cold cuts and punchy British cheeses

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving (15)

  • kcal88
  • fat1g
  • saturates0g
  • carbs18g
  • sugars18g
  • fibre2g
  • protein1g
  • salt0.1g
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  • 1kg small beetroot



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

  • 200g caster sugar
  • 300ml white wine vinegar
  • 3 cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 2 allspice berries
  • 2 bay leaves
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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Comments, questions and tips

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2nd Sep, 2015
An excellent way to use golden beetroot - making this for the 2nd year as it was so popular with the family.
20th Oct, 2012
Lovely with pork pie
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