Dessert

Spiced Sweet & Sour Pickled Beetroot Recipe

ByJake Silas November 22, 2025November 22, 2025

Introduction

Spiced sweet and sour pickled beetroot is a delightful way to preserve the earthy sweetness of fresh beets with a vibrant tangy twist. This recipe combines warm spices and a splash of balsamic for depth, making it a perfect accompaniment to salads, sandwiches, or charcuterie boards.

A close-up image of a spoon holding a deep purple, glossy, jelly-like chunk with a textured surface, resting on a white plate with a white marbled texture background. Around the spoon are dark purple juice splashes and drops, adding a wet and fresh look. Beside it lies a brown bay leaf with visible veins and a dark brown star anise with clear, sharp points. The plate also shows two dark purple berries near the spoon, completing the natural and rich color palette. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg small-medium sized raw beetroot
200g caster sugar
300ml white wine vinegar
2 star anise
3 cloves
2 allspice berries
2 bay leaves
2 tbsp balsamic vinegar (optional)
1 tbsp olive oil

Instructions

Step 1: Heat your oven to 180°C (160°C fan) or gas mark 4. Trim the leaves and most of the stalks from the beetroot, leaving a small stump on each. Wrap each beetroot individually in foil and place them on a baking tray.
Step 2: Roast the beetroots for 1 hour and 15 minutes, or until you can easily insert the point of a sharp knife into them. Remove from the oven and allow them to cool.
Step 3: Once cooled, unwrap and peel the beetroot. Trim away any stalks. Leave smaller beets whole and cut larger ones in half.
Step 4: Pack the prepared beetroot into a large sterilised kilner jar.
Step 5: In a saucepan, combine the caster sugar, white wine vinegar, 200ml cold water, star anise, cloves, allspice berries, and bay leaves. Bring to the boil, then reduce to a simmer. Stir gently for 2 minutes until the sugar dissolves.
Step 6: Turn off the heat and optionally stir in the balsamic vinegar.
Step 7: Carefully pour the hot spiced vinegar mixture over the beetroot in the jar. You may not need to use all the liquid.
Step 8: Leave the jar uncovered to cool. When cool, pour the olive oil over the top, seal the jar, and store it in the fridge.

Tips & Variations

Use sterilised jars to ensure the pickled beetroot keeps well and stays fresh longer.
Add sliced fresh ginger or a cinnamon stick for an extra layer of warming spice.
Swap white wine vinegar for apple cider vinegar for a fruitier tang.
Leftover pickling liquid makes a delicious salad dressing when diluted with olive oil.

Storage

Keep the sealed jar in the refrigerator for up to one month. The flavors develop and improve after a few days. Use clean utensils to remove beetroot to avoid contamination. If reheating, warm gently but it’s best enjoyed cold or at room temperature.