Spiced sweet & sour pickled beetroot

Spiced sweet & sour pickled beetroot

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(10 ratings)

Prep: 10 mins Cook: 1 hr, 20 mins

Easy

Fills 1 large kilner jar
Forget crinkle-cut versions, this light pickle is sweet and rich - perfect with cold meats, salads and punchy cheeses

Nutrition and extra info

Nutrition: per serving

  • kcal52
  • fat0.5g
  • saturates0.1g
  • carbs10g
  • sugars10g
  • fibre1.4g
  • protein1g
  • salt0.1g
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Ingredients

  • 1kg small-medium sized raw beetroot
    Beetroot

    Beetroot

    beat-root

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

  • 200g caster sugar
  • 300ml white wine vinegar
  • 2 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 3 cloves
    Cloves

    Clove

    klo-ve

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

  • 2 allspice berries
  • 2 bay leaves
  • 2 tbsp balsamic vinegar (optional)
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 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…

Method

  1. Heat oven to 180C/160C fan/gas 4. Trim the leaves and most of stalks off the beetroot, leaving a stump of stalk on each. Wrap the beetroots individually in pieces of foil and place on a baking tray. Roast for 1 hr 15 ins or until the point of a sharp knife can be easily inserted then leave to cool.

  2. Unwrap, peel and trim the stalks away from the beetroot. Leave the small ones whole and cut larger ones in half and pack them into a large sterilised kilner jar.

  3. Tip the sugar, white wine vinegar, 200ml cold water the spices and bay leaves into a sauce pan and bring to the boil. Turn down to a simmer and bubble gently, stirring, for 2 mins until all the sugar has dissolved. Turn off the heat and add the balsamic if using.

  4. Carefully pour the hot vinegar, spices and bay over the beetroot (you might not need it all) and leave to cool uncovered. Once cool pour the olive oil over, 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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fonteyn22
5th Jan, 2013
5.05
Trying to work out how you rate this recipe!
fonteyn22
5th Jan, 2013
5.05
I would rate this as a 5 star recipe. Very easy to make, and extremely tasty. I didn't have any star anise, so put in a bit of fennel instead. I would definitely add the balsamic vinegar, it really does make the beetroot taste special.
sarahparker0703
1st Oct, 2012
Added 4 dried chillies. Don't know the it come yet!

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