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Nutrition: per serving

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

  • step 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.

  • step 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.

  • step 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.

  • step 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 (21)

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Overall rating

A star rating of 5 out of 5.20 ratings

BonnieB88

question

I'm not keen on cooked beetroot - prefer it raw. Can I use grated raw beetroots with a heavy sugar syrup? Something like cucumber pickles.....?

KamMa

I've made this recipe for the last two years (minus the optional extras) because it is so nice. I have always used cider vinegar.

I, always, water-bathed for preservation.

This year, I replaced the water with cider vinegar 5% and upped the sugar to the same vinegar/sugar ratio. I left the spices…

budgells

question

Hi, just wondering if the addition of oil is essential to the outcome of this recipe? Thanks!

KamMa

It makes a horrible gloop on the top of your jar of beetroot - which sticks to the top layer.

It does nothing to the preservation, nor the taste.

Add oil; to taste, on the plate.

Happyfurbabys

question

Hi could I use pre cooked beatroot from the super market to pickle ?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. We wouldn't recommend using precooked beetroot unless you're planning to eat the pickle within about a week. As it has already been cooked and stored for some time before you use it, it may not be suitable for longer term preserving. We hope this helps, BBC Good Food…

carabaker

The best pickled beetroot I’ve ever taste IMO. Sweet and spicy with a lovely tang. I wouldn’t skip the balsamic and olive oil, it’s, like, next level. Like real posh food.

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