Pickled golden beetroot

Pickled golden beetroot is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 10 servings. One portion of this dish contains roughly 2g of protein, 2g of fat, and a total of 139 calories. For 77 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in around 30 minutes. This recipe from BBC Good Food requires beetroot, allspice berries, white wine vinegar, and cloves. Only a few people made this recipe, and 9 would say it hit the spot. With a spoonacular score of 35%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Star Anise And Cinnamon Pickled Beetroot, Warm Pickled Beetroot And Heirloom Tomato Salad, and Scandi-style sausage hash with pickled beetroot.

Servings: 10

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

1kg small beetroot

200g caster sugar

300ml white wine vinegar

3 cloves

2 allspice berries

2 bay leaves

1 tbsp olive oil

Equipment:

knife

sauce pan

Cooking instruction summary:

Boil the beetroot for 15 mins until the point of a sharp knife is easily inserted, then leave to cool. Drain, remove the stalks and peel the beetroot, then thickly slice and pack into a large sterilised Kilner jar (see tip below). Tip the sugar, vinegar, 200ml cold water, the spices and bay leaves into a saucepan and bring to the boil. Reduce to a simmer and bubble gently, stirring, for 2 mins until the sugar has dissolved. Carefully pour the hot vinegar mixture over the beetroot (you might not need it all), including the spices and bay, then leave to cool, uncovered. Once cool, pour over the olive oil, seal the jar and keep in the fridge for up to a month.

 

Step by step:


1. Boil the beetroot for 15 mins until the point of a sharp knife is easily inserted, then leave to cool.

2. Drain, remove the stalks and peel the beetroot, then thickly slice and pack into a large sterilised Kilner jar (see tip below).

3. Tip the sugar, vinegar, 200ml cold water, the spices and bay leaves into a saucepan and bring to the boil. Reduce to a simmer and bubble gently, stirring, for 2 mins until the sugar has dissolved.

4. Carefully pour the hot vinegar mixture over the beetroot (you might not need it all), including the spices and bay, then leave to cool, uncovered. Once cool, pour over the olive oil, seal the jar and keep in the fridge for up to a month.


Nutrition Information:

Quickview
138k Calories
1g Protein
1g Total Fat
29g Carbs
4% Health Score
Limit These
Calories
138k
7%

Fat
1g
2%

  Saturated Fat
0.22g
1%

Carbohydrates
29g
10%

  Sugar
26g
30%

Cholesterol
0.0mg
0%

Sodium
80mg
4%

Get Enough Of These
Protein
1g
3%

Folate
109µg
27%

Manganese
0.38mg
19%

Fiber
2g
11%

Potassium
338mg
10%

Vitamin C
5mg
6%

Magnesium
24mg
6%

Iron
0.97mg
5%

Phosphorus
42mg
4%

Copper
0.08mg
4%

Vitamin B6
0.07mg
3%

Vitamin B2
0.04mg
3%

Zinc
0.36mg
2%

Vitamin B1
0.03mg
2%

Calcium
18mg
2%

Vitamin B3
0.34mg
2%

Vitamin E
0.25mg
2%

Vitamin B5
0.16mg
2%

Selenium
0.83µg
1%

Vitamin K
1µg
1%

covered percent of daily need
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