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Pickled beetroot - Recipe

Once you've made this easy and flavoursome Balsamic Roasted Pickled Beetroot, you'll never buy store-bought or pre-cooked beetroot in a jar again.
Price Per Item:
R 0,00

1 kg Beetroot Peeled and chopped
3 Tbsp Olive Oil
Salt to taste
2 Tbsp Dried Italian Herb Mix or Mixed Herbs
3 Cloves of garlic Sliced
⅓ Cup Balsamic Vinegar
Pickling Liquid
1 Cup Brown Sugar or Honey
1 Cup Water
1½ Cups Red Wine Vinegar

Preheat the oven to 180°C then line a large baking dish with foil
Wash and peel the beetroot, then chop into bite sized pieces (approx. 2- 3cm). Next, peel and slice your garlic

Drizzle half the olive oil onto the foil, add the beetroot, then drizzle with the rest of the olive oil

Season with salt and the herbs, then drizzle over the balsamic vinegar. Lastly, add the sliced garlic

Cover with another piece of foil, then roll the sides of the top and bottom pieces together to create a parcel that is sealed well. This will prevent the steam from escaping (remember to have the shiny sides of the foil on the inside)

Place in the oven and roast for around two hours, depending on the size of your pieces of beetroot (you can check from 1½ hours). Test with a fork or knife. It should be tender but not fall apart
In the meantime, place the ingredients for the pickling liquid into a small saucepan and bring to medium heat, stirring until the sugar or honey has dissolved. Once dissolved, remove from the heat and set aside

Once the beetroot is cooked, open the parcel and let cool for a few minutes (take care not to burn with the steam when removing the foil lid)
Tightly pack the beetroot into a sealable glass jar. You can add the bits or garlic and any liquid that is left in the bottom of the foil/baking dish. Next, pour the pickling liquid over the beetroot to the top of the jar. You want to cover all the beetroot

Let cool until room temperature, then add the tight fitting lid to the jar and place in the fridge until needed
Serving suggestion: The salad shown at the top of this recipe is a simple combination of the Balsamic Roasted Pickled Beetroot sprinkled with toasted walnuts, crumbled feta or goats cheese and a handful of my favourite seeds, served on a bed of lettuce.

Recipe by Vanessa Vermaak

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