Organic Pickled Beetroot



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Organic Pickled Beetroot
Now is a great time to pickle your own beetroot. I like to make some sliced for salad rolls and also cut some into cubes for those summer salads. Either way it's a superfood that your cardiovascular system loves!
organic pickled beetroot
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Course Sides
Cuisine Salad
Keyword Betroot
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Sides
Cuisine Salad
Keyword Betroot
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
organic pickled beetroot
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Boil beetroot in a large pot boiling water until soft; once soft carefully remove and reserve a half of the liquid.
  2. Wearing disposable gloves to avoid staining your hands, remove the skin and discard. Cut the beetroot into wedges, cubes or slices. Pack beetroot into dry, sterilised jars.
  3. Combine the vinegar, reserved water, sugar, peppercorns, cloves and salt in a large saucepan over high heat. Bring to the boil. Cover and set aside to cool.
  4. Cover the beetroot with the vinegar mixture and seal. Enjoy!

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