Pickled Beetroot

I have always been a massive pickled beetroot lover, as a kid tinned beetroot was one of my favourite foods, and if I got my own way, I'd eat the whole tin in one go. Growing up my mum used to make homemade pickled beetroot which I always loved, but had never made until this year. We had a fantastic crop of beetroot in the garden this year, and I was looking for ways to use it up when I was reminded of pickled beetroot. After making and enjoying this recipe three times already, I thought it was time that I shared it. It's super easy and delicious, and it's not essential that you have grown your own beetroot (although beetroot is quite easy to grow if you are interested in gardening). 

Homegrown beetroot 

What you need: 

1 bunch of beetroot (around 3 or 4)

1 teaspoon of salt

1 cup of vingegar (I used balsamic because that's what I had, but you can use brown vinegar or whatever you like really)

1 tablespoon honey (can use any sugar of choice)

1 sterile jar, that will be able to fit the beetroot

What you do: 

Cut off the beet leaves (you can saute these just like you would spinach, here's an easy recipe), place the beetroot in a pot of water. Boil the water, and simmer until the beetroot are tender (test with a knife) this will be around 20-30 minutes. Take off heat, and place beetroot in cold water. 

While you wait for the beetroot to cool, place the vinegar and honey in a bowl and put into the microwave for 1 to 2 minutes, until the honey has dissolved. 

When the beetroot are cool, rub the skin with your fingers and gently remove the skin. Then slice the beetroot. 

Sliced beetroot, ready to pickle

Place the beetroot into the jar, evenly sprinkle the salt on top, and then fill up the jar with the vinegar-honey solution. Place into the fridge overnight, and then enjoy in a salad or sandwich, or just on its own! 

Delicious in a salad with mixed greens and herbs, cucumber, feta and strawberries.