I love beetroot! If you’re a die-hard pickled beetroot fan, make sure you bake your beetroot in their skins rather than boiling them, as this not only preserves their colour, but the flavour and nutrients too. Once tender, the skins will be easy to remove.
Slice the beetroot and pickle in spiced vinegar – I find a combination of balsamic and red wine vinegars with added spices works a treat - cloves, allspice, juniper berries, cinnamon stick, peppercorns, etc. For added texture and flavour, layer the beetroot with finely sliced red onion. You can also add slices of mooli (a cross between turnip and radish, available from Asian shops and market stalls).
I also make a chutney, adapted from a recipe in the Atkinson & Mayhew book I've mentioned on here before - it's absolutely lush with roast chicken! ...
BEETROOT & ORANGE PRESERVE
350g Fresh Beetroot, Trimmed
350g Apples
300ml Red Wine Vinegar
200g Granulated Sugar
225g Red Onion, Chopped
2 Garlic Cloves, Finely Chopped
2 Oranges, Grated Rind & Juice
1 Tsp Ground Allspice
1 Tsp Salt
Peel the beetroot and apples and cut into 1cm pieces.
Place all the ingredients into a large, heavy-based pan and bring to the boil, stirring until the sugar has dissolved.
Reduce the heat to a simmer, and cook for about 40-45 minutes, stirring occasionally.
Bring back to the boil until the excess liquid has evaporated and the chutney is thick and glossy – it’s important to keep stirring at this stage to avoid it burning as it thickens.
Spoon into warm, sterilised jars and seal – this quantity will make about 3 x 1lb jars or 6 smaller ones.
Allow to mature for a couple of weeks before eating. The chutney will keep for up to six months, but once open store in the fridge and eat within four weeks.