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Pickled Beetroot
Preparation info
- Makes
750 ml
jar - Difficulty
Easy
- Ready in
1 hr 20
Appears in
Published 2025
When I was growing up, pickled beetroot used to be such a staple in our fridge that I actually thought the pickled taste was the beetroot in its natural form. Luckily my brain developed and I realised that was not the case, but I still have a deep fondness and familiarity for it.
Ingredients
500 g 1 tsp 1 tsp
Method
- Put your whole, unpeeled and untrimmed beetroot in a saucepan and cover with cold water. Add a teaspoon of salt and bring to the boil, then simmer until tender enough to pierce with a fork – anything between 30 and 50 minutes, depending on the size of your beetroot. Drain and rinse the beetroot under cold water for a few minutes before peeling and trimming off the roots