Member recipe

Beetroots with Red Peppers

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 1 hour Cook: 1 hour and 30 minutes

Servings

4 big jars

Great side dish throughout the year!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 kg beetroots
  • 3 red bell peppers, stem and seeds removed
  • 3 onions, peeled
  • 1 cup (250 ml) water
  • 1 cup (250 ml) olive oil
  • 1/2 cup (125 ml) vinegar
  • 3/4 cup (165 g) sugar
  • 1 tbsp salt

Method

  1. Put the beets in a big pot, pour in water to cover, and simmer for an hour from the moment water has boiled. When done, drain off the water and allow the beets to cool a bit. Peel and grate them coarsely.

  2. Dice peppers and onions.

  3. Mix water, olive oil, vinegar, sugar and salt in a large pot, add peppers and onions, bring to a boil and let simmer for 15 minutes. Add beetroots and boil another 10 minutes. Then remove from heat.

  4. Put the hot beetroots into clean, dry jars. Screw the lids on tightly and immediately set them upside down. Cool completely.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.