Gourmet Pickled Beetroot
Method
You can keep the beetroot in a covered bowl in the fridge if you plan to eat it within a few days.
1. Wash the beetroot gently and trim the stalks, leaving about 5cm (2 inches). Leave the root intact.
2. Put the beetroot in a pan and cover with cold water and add a little salt and sugar. Cover the pot. Cook the beetroot for about an hour, depending on size. To test, pierce with a skewer or knife. It is cooked when it feels tender all the way through.
3. When cooled, peel and slice the beetroot and put it into a bowl.
4. Dissolve the sugar in a saucepan with 450ml water and bring to the boil. Simmer for 3-4 minutes. Add the vinegar then pour the mixture over the beetroot. Leave to cool.
5. Use tongs to put the beetroot into clean, sterilised jars and pour over the liquid. Cover tightly and seal with vinegar-proof lids. Beetroot will keep for several months when stored in a cool, dry place.
Ingredients
450g / 1 lb beetroot
Cooking salt
225g / 8 oz sugar
225ml / 8 fluid oz Pomona Street Sauvignon Wine Vinegar or a good white wine vinegar
You will need about 4 x 375g (13 oz) jars with vinegar-proof
lids
