Nedlagte Rdbeder Pickled Beetroot Recipes

Steps:

• Heat oven to 180C/160C fan/gas 4. Trim the leaves and most of stalks off the beetroot, leaving a stump of stalk on each. Wrap the beetroots individually in pieces of foil and place on a baking tray. Roast for 1 hr 15 ins or until the point of a sharp knife can be easily inserted then leave to cool.
• Unwrap, peel and trim the stalks away from the beetroot. Leave the small ones whole and cut larger ones in half and pack them into a large sterilised kilner jar.
• Tip the sugar, white wine vinegar, 200ml cold water the spices and bay leaves into a sauce pan and bring to the boil. Turn down to a simmer and bubble gently, stirring, for 2 mins until all the sugar has dissolved. Turn off the heat and add the balsamic if using.
• Carefully pour the hot vinegar, spices and bay over the beetroot (you might not need it all) and leave to cool uncovered. Once cool pour the olive oil over, seal the jar and keep in the fridge for up to a month.

Steps:

• Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
• Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

Steps:

• In a stainless-steel or enameled 1 1/2 to 2 quart saucepan, combine the vinegar, water, sugar, salt and pepper, bring to a boil and boil briskly for 2 minutes.
• Meanwhile, place the sliced beets in a deep glass, stainless-steel or enamel bowl.
• Pour the hot marinade over the beets and let them cool uncovered to room temperature.
• Cover the bowl with plastic wrap and refrigerate for at least 12 hours, stirring every few hours to keep the slices moist.

Steps:

• Leave 3-4 cm of stems on the beets with the roots, if any. Scrub throroughly and cook in water to cover 30 to 45 minutes, or until tender. Drain, saving 1½ cups of the juice.
• Plungs the beets at once into cold water. Peel. Discard the roots and the stems with the skins. Cut beets into 1cm slices.
• Separate the onion into thin rings. Put a layer of beets in a shallow pan. Cover with some of the onion rings. Repeat the procedure unitl all peets and onion are used.
• Warm the vinegar, beet juice and the cloves. Pour mixture over the beets. Chill overnight to blend the flavors.