Pickled Beetroot
Recipe type: Vegetarian
  • 6 beetroots
  • 2 ½ cups white vinegar
  • 1 ½ tsp salt
  • 2 x 1 litre jars
  1. Preheat oven to 200 degrees Celsius
  2. Scrub the beetroot and then pat dry.
  3. Cut off the stems and tip of each beetroot.
  4. 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.
  5. Place the beetroots on the tray and then fold up the foil so the beetroots are sealed in.
  6. 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.
  7. 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.
  8. Then let the beetroot cool.
  9. Once cool cut them into the size pieces you would like for eating. I prefer chunks over slices.
  10. In a bowl mix half the vinegar (1 ¼ cup) and half the salt (¾ tsp).
  11. Place beetroot into your jars. Pour the vinegar into one jar and seal.
  12. Mix the second half of vinegar and salt together and pour into the second jar.
  13. Seal and place both jars in the fridge. Allow the beetroot to sit for 24 hours and then it is ready to enjoy!
This beetroot can be eaten as a snack on its own or can be perfect to add to salads like:
- Rocket, onion and meatballs
- Baby spinach, baked pumpkin, chicken and almonds
Recipe by Planning With Kids at https://planningwithkids.com/2013/09/01/how-to-make-your-own-pickled-beetroot/