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Easy Pickled Beetroot
Easy Pickled Beetroot is a traditional kitchen favourite with its bright colour, earthy sweetness, and zesty kick. Pickled beetroot is the ideal accompaniment to many dishes and you won't believe how easy it is to make.
Ingredients
- 300 g raw beetroot
- 350 ml spiced pickling vinegar
Instructions
To cook the beetroot
- Wash any soil off 300 g (10 ½ oz) beetroot and twist off any leaves. Do not cut because the colour of the beetroot will bleed out.
- Wrap the beets in foil.
Cook the beetroot in the oven
- Roast in the oven at 200℃/180℃ (fan) 400℉/375℉ (convection) for between an hour and an hour and a half, depending on the size of the beetroot.
Cook the beetroot in an air fryer
- Roast in an Air Fryer at 180℃/375℉ for 40-50 minutes.
Cook the beetroot in the slow cooker
- To cook in a slow cooker, place the foil covered beetroot on a heatproof plate (or on some crushed foil) in the pot of the slow cooker. Cook on High for 2 hours or on Low for 4 hours.
- Note: the length of time that the beetroot take to cook will depend on their size. You can check whether the beetroot is ready by squeezing it, there should be 'give' when you do. Please be careful as it will be very hot.
Prepare the pickled beetroot
- Once cooked, let the beetroot cool a little. Then take them out of the foil and while still warm, slip off the skins (I usually wear rubber gloves, otherwise you end up with purple hands).
- You can also use ready cooked vacuum packed beetroot if liked.
- Thinly slice the cooked beetroot.
- Pack the sliced beetroot into a large sterilised glass jar or two smaller glass jars.
- Pour over 350 ml cold pickling vinegar or as much as you need until the jar or jars are filled to the top. Use a fine knife of a skewer to make sure any air bubbles are removed.
- Cover and seal with waxed paper and a either a cellophane top or a metal lid.
- Store the Easy Pickled Beetroot in a cool dark place for at least a month before using. It will improve if you leave it longer. Use within 6 months.
- Serve Easy Pickled Beetroot with salads and on sandwiches. It's great on traditional Scandinavian open sandwiches too.
Nutrition
Calories: 16kcalCarbohydrates: 2gProtein: 0.4gFat: 0.04gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 20mgPotassium: 82mgFiber: 1gSugar: 2gVitamin A: 8IUVitamin C: 1mgCalcium: 6mgIron: 0.2mg