Sunday, January 5, 2014

Barry's Brilliant Beetroot

Today I have made my cousin-in-law beetroot recipe. It is so quick and easy and tastes yummy. I don't seem to be able to grow beetroot - I try every year and just don't get roots - sigh. So resorted to buying some. So beetroot with a roast vege and feta salad. (Yet another cousins recipe - Yes I have stacks of cousins which makes sense as my mother was from a family of 10!!).

Pickled Beetroot

Preparation time: more than 30 minutes

4 large beetroot
¾ cup water
1½ cups white vinegar or ¾ cup apple cider vinegar with ¾ cup malt vinigar
¾ cup sugar
½ teaspoon peppercorns
1 bay leaf
2 cloves
½ teaspoon mustard seeds
½ cinnamon stick
¼ teaspoon salt

1. Wash beetroot thoroughly and cook in water until tender.
2. Cool and remove skin. (either by hand or use a knife)
3. Cut beetroot into slices or julienne strips.
4. Place all other ingredients in a saucepan and bring to the boil.
5. Simmer for 5 minutes and then strain.
6. Pack beetroot into hot sterilised jars and top up with vinegar mixture.

7. Seal and store in a cool place.

This can be eaten on the day you make it, unlike some recipes that are better if left to mature. So no bottling for me - straight into my tupperware drain and serve!!!

1 comment:

Thanks so much for stopping by. I love that you took time out to comment on my blog.

A super interesting weekend.

Well we went out to our friends and ended up having the privilege of butchering our own lamb and getting it into the cuts we would use a...