I am one of those people who would happily eat beetroot from the can. The canned version of beetroot of course has sugar and preservatives added, which I am now more consciously trying to avoid.
When visiting my father in law recently, he gave me a taste of some pickled beetroot he had made. It tasted so good that I put pickled beetroot on my list of things to make.
My father in law boiled his beetroot I think and I found many recipes which used this method. I opted for baking mine first instead.
As there is no sugar added in this recipe, the beetroot has a real tartness to it, which I liked. I also opted not to add any herbs either and keep it simple.
I love having beetroot prepared in the fridge.
Having beetroot in a jar is so handy for adding to salads to give them a flavour boost, or even just have a couple of chunks as a snack.
- 6 beetroots
- 2 ½ cups white vinegar
- 1 ½ tsp salt
- 2 x 1 litre jars
- Preheat oven to 200 degrees Celsius
- Scrub the beetroot and then pat dry.
- Cut off the stems and tip of each beetroot.
- Line a deep tray or baking dish with aluminium foil and with enough excess so you will be able to completely wrap up and cover the beetroot.
- Place the beetroots on the tray and then fold up the foil so the beetroots are sealed in.
- Bake for approx 1 hour and 15 minutes. It may take a little less or more depending on your oven. You can tell if the beetroots are ready if a skewer goes easily into them.
- Once you take them out of the oven, you need to peel them. This is easiest when they are hot, once they cool down it gets much harder. I also recommend wearing food handling gloves if you do not want purple hands.
- Then let the beetroot cool.
- Once cool cut them into the size pieces you would like for eating. I prefer chunks over slices.
- In a bowl mix half the vinegar (1 ¼ cup) and half the salt (¾ tsp).
- Place beetroot into your jars. Pour the vinegar into one jar and seal.
- Mix the second half of vinegar and salt together and pour into the second jar.
- Seal and place both jars in the fridge. Allow the beetroot to sit for 24 hours and then it is ready to enjoy!
- Rocket, onion and meatballs
- Baby spinach, baked pumpkin, chicken and almonds
Our Family Menu Plan For This Week
On the menu plan this week for school lunches I am baking up the easy chocolate cake recipe. It is a great one bowl recipe, but for our family it only lasts for about two days worth of lunches, so I will make two!
Day | Week Commencing 31st August |
|
|---|---|---|
| Sat |  | Sweet chilli chicken wraps |
| Sun |    | Sausage and veg English muffin pizzas Easy Chocolate Cake |
| Mon |  | Slow cooker roast lamb |
| Tue |  | Chicken schnitzel and vegetables |
| Wed |  | Pasta Bake |
| Thu |  | Chicken sticks and salad |
| Fri |  | Home made hamburgers and salad |
| Shopping List | Weekly menu plan shopping list 31st Aug | |
If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out Planning With Kids Menu Planning App.
The kid friendly menu planning app allows you to:
- Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
- Generate the shopping list for all the meals selected.
- Modify the shopping list to check off items you already have at home.
- Email the shopping list to yourself and/or others.
The most popular recipes from the blog have been included and more will be added on a weekly basis. The app will notify you when new recipes have been added, so you will be able to deliver plenty of variety in your family’s menu plans. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.
Have you pickled veggies before?