Description
This Spiced Sweet & Sour Pickled Beetroot recipe offers a delightful balance of tangy vinegar, warm spices, and subtle sweetness. Roasting the beetroot intensifies their natural flavor before they’re preserved in a spiced pickling liquid, making them perfect for salads, sandwiches, or as a tangy side dish.
Ingredients
Scale
Beetroot
- 1kg small-medium sized raw beetroot
Pickling Liquid
- 200g caster sugar
- 300ml white wine vinegar
- 200ml cold water
- 2 star anise
- 3 cloves
- 2 allspice berries
- 2 bay leaves
- 2 tbsp balsamic vinegar (optional)
- 1 tbsp olive oil
Instructions
- Roast the Beetroot: Heat your oven to 180°C (160°C fan) or gas mark 4. Trim the leaves and most of the stalks off the beetroot, leaving a small stump on each. Wrap each beetroot individually in foil and place them on a baking tray. Roast for 1 hour and 15 minutes, or until a sharp knife slides in easily. Remove from oven and allow to cool.
- Prepare the Beetroot: Once cooled, unwrap and peel the beetroot. Trim away the remaining stalks. Leave smaller beetroots whole, and cut larger ones in half. Pack the prepared beetroot tightly into a large sterilized Kilner jar.
- Make the Pickling Liquid: Combine the caster sugar, white wine vinegar, cold water, star anise, cloves, allspice berries, and bay leaves in a saucepan. Bring the mixture to a boil, then reduce the heat to a simmer. Stir gently for 2 minutes until the sugar has dissolved completely. Remove from heat and stir in balsamic vinegar if using.
- Pickle the Beetroot: Carefully pour the hot pickling liquid and spices over the beetroot in the jar, ensuring the beetroot is almost fully submerged—you may not need all the liquid. Leave the jar uncovered to cool to room temperature.
- Add Olive Oil and Store: Once cooled, pour the tablespoon of olive oil over the pickled beetroot and seal the jar tightly. Store in the refrigerator for up to one month for optimal flavor.
Notes
- Using small to medium-sized beetroot ensures even roasting and pickling.
- Roasting enhances the natural sweetness of beetroot, which complements the spiced pickling liquid.
- You can omit the balsamic vinegar if you prefer a less complex vinegar flavor.
- Ensure the jar is sterilized to extend the shelf life and prevent contamination.
- The pickle keeps well for up to one month when refrigerated.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Condiment
- Method: Roasting
- Cuisine: British
Keywords: pickled beetroot, spiced pickles, sweet and sour, roasted beetroot, homemade preserves
