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Pickled beetroot

Prep time: 5 mins
Cooking time: 5 mins

Use up all those delicious homegrown beetroots, and get pickling with our yummy recipe.



  • 1 Kg Meduim size raw beetroot
  • 300 ml white vinegar
  • 100 g castor sugar
  • 5 cloves
  • 3 star anise
  • 4 bay leaves
  • 3 tbsp balsamic vinegar
  • 200 ml water
  • 1 tbsp olive oil
  • pinch of salt
View the method
  1. Place Beetroot in a pot and just cover with water.
  2. Add a pinch of salt and cook until you can put a knife through the beetroot (then you know they are cooked), then drain.
  3. In another saucepan bring to boil the water, sugar, white vinegar, bay leaves and spices.
  4. Once boiling bring down to simmer for 2 - 3 minutes, or until sugar has dissolved.
  5. Switch off heat and add the balsamic vinegar.
  6. Let the beetroot cool down a bit so you can handle them.
  7. Remove the skin and either grate them, slice or keep whole (as you prefer them - I like mine grated).
  8. Put them in a jar and pour the reduced mixture over the beetroot.
  9. Let it cool then add the olive oil, seal, and put in the fridge.
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