Pickled beetroot

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.

Tips:

• Be sure that all the beetroot is completely covered under the liquid and the jar is sealed to ensure no mould has the chance to grow.

FAQs:

• Do beets lose nutrients when pickled?
  • Pickling vegetables preserves them, and the nutrition remains the same.
• How long does pickled beetroot last?
  • If stored correctly in a cool, dark place out of direct sunlight, your pickled beetroot should last for up to a year if left unopened. Once you've cracked open a jar, make sure to refrigerate and eat within approximately 8-12 weeks (though we'd be surprised if it's not gobbled up sooner!).