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Beetroot Salad
When beetroot is in plentiful supply and cost-effective, why not bottle some up and store in your cupboard so you have some on hand to add to a plate when you’re looking for an extra something?
Servings
1
litre jar
Total Time
1
hour
hr
Ingredients
5
medium red beetroot
washed
1
medium onion
finely sliced
150
ml
red wine vinegar
30
ml
brown sugar
6
whole black peppercorns
1
bay leaf
5
ml
salt
120
ml
water
Metric
-
US
Instructions
Cut the leaves off the top of the beetroot but not too close otherwise their red juice will leech into the water
The leaves can be cooked just as you would cook spinach, so don't throw them away, they are delicious
Put them into the pot and cover with cold water, bring to the boil and cook partially covered for about 45 minutes or until tender
Drain the water and remove the skin, tops and roots
Once cooled, thinly slice the beetroot into a bowl
In a medium pot, combine the onions, red wine vinegar, peppercorns, bay leaf, brown sugar, and salt
Cover and bring to the boil
Pour this mixture over the beetroot and allow it to cool slightly
This can now be packed into sterilised canning jars and stored in a dark place and once opened store the jar in the refrigerator
If you can’t wait it is also fantastic eaten right away
Notes
For a shortcut, buy a pack of ready-cooked beetroot and skip the cooking steps.
Course:
Sides
Keyword:
beetroot, pickles