Free Healthy Recipe - Pickled Beetroot - cooked in the pressure cooker

Dairy free, Low fat, Low sugar

Stored in the fridge pickled beetroot keeps for months and is delicous in sandwiches and salads. My favourite is the contrast between pickled beetroot, walnuts, goats cheese and mango.

Ingredients

2 cups good-quality white vinegar

1 cup water

3 whole cloves

1 tbsp allspice

3 medium beetroot, washed and peeled

Method

Pour the vinegar in a pressure cooker with the water, spices and beetroot
Place the lid on the pressure cooker and seal. Set the cooker to 20 minutes.

Allow to cool before removing the lid.
Cut each beetroot into eight even-sized pieces and place in the jars. Fill the jars with the cooled vinegar mix and leave for at least a week before eating. Store in the refrigerator.

Makes 2 x 500 ml (16 fl oz) jars.

Makes 2 servings (serve = jar)

Prep Time:	10 mins
Cooking Time:	10 mins
Ready in:	20 mins
Suitable for:
Dinner, Lunch

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Nutritional Information - Per Serve
Kj	783 kj
Calories	187 kcal
Fat	7.6 g
Saturated Fat	1.2 g
Total Carbohydrate	15.7 g
Total Protein	3 g
Fibre	3.8 g

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