[cheshirecheese]

Decided to return to preserving and pickling after a long break (we're talking years here!).  Having been given some enormous beetroot by my neighbour, I used Delia's beetroot and shallots recipe.  Two things to say:  firstly, it needed a bit more flavour, so the second time round I added a small cinnamon stick, a couple of cloves and couple of tsp sugar to the mixed pepper berries and salt she recommends.  Secondly, she says it doesn't need to mature and you can eat it straight away .... patience is a virtue, so they say, and it certainly made a difference here.  The beetroot we ate after a couple of weeks was MUCH tastier, having taken on the flavours of the spices, etc.  I'll therfore make some more for Christmas presents right now, so the jars have a chance of developing their flavour. 

[compostqueen]

I followed that recipe, and left it to mature, after having hid it from my husband. I love it, so does he, and the crunch from slivers of shallot is great

It's roasted first so that brings out the flavour and sweetness doesn't it 

[cheshirecheese]

Yes, I'd definitely recommend baking the beetroot in foil rather than boiling, because the flavour becomes much more intense.  Also, leave the result to mature for a couple of weeks before eating to allow the spices to flavour the beetroot.

[digalotty]

i pickled my beetroot for the first time this year so this is interesting

[compostqueen]

I love roasted beetroot, it's just a taste revelation when you grow it yourself    I grew some of the pink stripey stuff which doesn't taste of anything much when it's boiled but roasted the difference is amazing, same with the golden beetroot 

[Haychee]

mashed potatoes, mushy peas and pickled beetroot .... scoff it all mixed together, one of my fave ever teas as a kid  (Still have it as a grown up too, sometimes!!)