Pickled Beetroot

Oct 6, 2024 | Salads, Sides & Sauces

This is a quick and easy to make pickled beetroot. Excellent source of vitamins, protein and fibre.

Rich in cell protecting anti-oxidants and iron.

Makes 350ml Jar
Takes 45 minutes

 

Ingredients

  • 3 beetroot bulbs
  • 30ml white wine vinegar

Method

Place the beetroot into a pan and cover with cold water.

Place the pan on the hob and bring to the boil.

Turn the heat down and simmer gently for approx. 30 to 40 minutes or until the beetroot’s are cooked.

You might prefer to wear food grade gloves for this stage to avoid stained hands.

Once cooked remove from the heat and drain, then rinse the beetroot under the cold tap whilst rubbing off the beetroot skin.

Discard the beetroot skin.

Slice the cooked beetroot.

Once fully cooled place the sliced beetroot into a sterilised glass jar, then add the vinegar.

Place the lid on top of the jar and gently tip the jar upside down to ensure each beetroot slice has been generously covered with the vinegar.

 

To Serve

Ideal to accompany many meal whether a salad, in a sandwich, quiche or as a light snack with a piece of cheese.

 

To Store

Store in the fridge for up to 2 to 4 weeks.

 

Food Produce

Ideally use organic food produce where possible.

Visit your local food suppliers or farmers market for fresh produce.

Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.

Select foods that are ethically sourced.

Ideally know the provenance.

Consider eating more sustainable foods.

 

Helpful Books

Food for Life and many others – Author Tim Spector

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Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.