Full of essential nutrients, beetroots a great source of vitamin C, fibre, iron, potassium and folate. If you’re stuck inside, why not try this recipe for pickled beetroots that will keep for a long time.
How to make pickled beetroots
Makes 1 litre
6 bunches baby beetroots, ends trimmed*
1½ cups cider vinegar
1 cup caster sugar
1 cinnamon stick
2 fresh or dried bay leaves
6 whole cloves
6 black peppercorns
¼ tsp brown mustard seeds
Place beetroot in a large saucepan. Cover with cold water. Place over high heat, bring to the boil. Cook for 30 minutes or until tender. Drain well. Set aside to cool.
Wearing rubber gloves, peel beetroots. Place in a 1 litre-capacity (4 cup) sterilised jar.
Combine vinegar, 1½ cups water, sugar, cinnamon, bay leaves, cloves, peppercorns and mustard seeds in a large saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high; bring to the boil. Remove from heat. Pour hot vinegar mixture over beetroot. Seal, label and date jar. Store in a cool, draught-free place to develop the flavours. Refrigerate after opening and use within two weeks.
* If golden baby beetroots are available, you can replace red with gold. Alternatively, do some of each colour.
Easy beetroot recipes to try
Deep red, earthy beetroot adds depth to salads and vegetarian dishes, try out Middle Eastern flatbreads or vegan beetroot kisses, for something different.