A far cry from soggy overly-vinegared beetroot, this lightly spiced pickled beetroot is crunchy and captures the rich earthiness of fresh beetroot. It’s especially good with pan-fried...

Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses Prep: 20 mins Cook: 1 hrs 10 mins

Boil the beetroot for 15 mins until the point of a sharp knife is easily inserted, then leave to cool. Drain, remove the stalks and peel the beetroot, then thickly slice and pack into a large sterilised Kilner jar (see tip below). Tip the sugar, vinegar, 200ml cold water, the spices and bay leaves into a saucepan and bring to the boil.

Spiced sweet & sour pickled beetroot By Barney Desmazery Forget crinkle-cut versions, this light pickle is sweet and rich – perfect with cold meats, salads and punchy cheeses

Learn how to pickle beetroot in a sweet and spiced vinegar. This pickled preserve is a punchy, classic accompaniment to cold meats and cheeses

A far cry from soggy overly-vinegared beetroot, this lightly spiced pickled beetroot is crunchy and captures the rich earthiness of fresh beetroot. It’s especially good with pan-fried...

Wash the beets free from dirt, and be very careful not to prick the outside skin, or they would lose their beautiful colour. Put them into boiling water, let them simmer gently, and when about three quarters done, which will be about 1½hours, take them out and let them cool.

Enjoy beetroot recipes for salads, risottos or soups with a dollop of cooling soured cream. The sweet, earthy flavour of beetroot and gaudy colour also work well in cakes.

Peel the beetroot, cut into wedges and drizzle with a little rapeseed oil. Mix the beetroots, onions and beetroot leaves in a large mixing bowl, then add the dressing. Reserving a little of each for decoration, add the chives, apple and hazelnuts, toss well, then tip into a large serving bowl.

2021年9月4日 · Peel and chop beetroots into quarters then boil until tender in a saucepan. Combine vinegar, sugar, salt, water, peppercorns (and any other spices you’ve chosen) in a jug.