This Week’s Recipe: Pickled Beetroot

If you are Australian at heart you will be very familiar with beetroot. In particular you will recognise the flavour of beetroot as the tinned version, often appearing on hamburgers in the early 90’s along with tinned pineapple, iceberg lettuce, tomato, cheese and the odd rasher of bacon or two.

Beetroot is an amazing vegetable and I am happy to admit that in the last 10 years or so Australians’ have come to realise what a real beetroot looks and tastes like, and not just as the (still tasty) version that comes in a tin.

Here is a simple recipe that pays homage to the tinned version of this earthy magenta root vegetable however giving it the style it deserves.

Ingredients
1 bunch small to medium size beetroot (450g)
1 cup caster sugar
200ml white vinegar
100ml balsamic vinegar
4 garlic cloves, sliced
1 orange or lemon peel
2-3 cloves
10 peppercorns
1 sprig fresh dill
1 sprig fresh flat leaf parsley
1/2 teaspoon salt


Method
Remove the stalks and leaves from the beetroot and place in a large saucepan covered with water. Bring to the boil and simmer for 30-60 minutes or until the beetroot are tender.

Drain the beetroot and in the same saucepan place the vinegars, sugar, salt and spices. Bring to the simmer and take off the heat, allowing the flavours to infuse.

In the meantime peel the beetroot and place in a sterilised jar. Pour the pickling liquid on top and place the lid on tightly. Allow the beetroot to cool at room temperature before refrigerating.

Best eaten after 24 hours of pickling. This beetroot will keep in the refrigerator for up to a month.

Bon Appetite