Spiced Pickled Beetroot

Preparation info

  • Serves


    • Difficulty


Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

This is like a more flavoursome, much-improved version of those jars of pickled beetroot you can buy. Full of mulling spices, the beetroot can be tossed into salads or served as a dish on its own. It’s not a true pickle, so won’t last indefinitely, but will keep well in the fridge for a week or so, submerged in its vinegary liquid.


  • 3 medium beetroot, scrubbed well
  • 100 ml red wine vinegar
  • 75 g <


Put the beetroot in a snug-fitting pan. Add all the other ingredients and top up with water until the beetroot are just covered. Bring to the boil and simmer for an hour or so until the beetroot is tender to the tip of a knife.

Remove the beetroot from the pan, strain the liquid to remove the spices (discard them), then return the liquid to the pan. Bring the liquid to the boil over a h