Free Healthy Recipe - Beetroot - pickled

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.

¾ cup water
6 whole cloves
1 tbsp allspice
3 medium roast beetroot, see beetroot - roasted

Heat the vinegar and water with the cloves and allspice in a pan until close to boiling. Remove from the heat and leave to cool. Thoroughly wash two large glass jars with secure lids. To dry and sterilise the jars, place them on a baking tray in the oven on a very low heat (120C, 250F, Gas Mark 1) for 5-7 minutes.

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)

Scale recipe to serves

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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