Mary Berry Pickled Beetroot Recipes

5 INGREDIENT HEALTHY PICKLED BEETS

Steps:

• Place the beets in a large saucepan and cover with water. Simmer on a medium high heat for about 35 mins, or until the beets are cooked through. Take the beets out of the water and allow to cool. Wearing a pair of rubber gloves, pull the skins off the beets with your fingers (they should come off easily) and top and tail them with a sharp knife.
• Slice the beets into small cubes or rounds. Place them in glass jars with airtight lids. Add a few sprigs of dill in each jar (optional).
• In a large jug, mix together the apple cider vinegar, honey, salt & pepper, and warm water. Pour into the glass jars until the beets are covered.
• Store in the fridge overnight for the flavours to infuse, then enjoy!

PICKLED BEETROOT WITH SHALLOTS

Steps:

• Trim the beetroot and wipe them, but leave the skins on. Then wrap them all up together in a parcel of foil. Place the parcel on a baking sheet and bake them for about 3 hours or until they feel tender when pierced with a skewer. Now remove them from the oven and, as soon as they are cool enough to handle, peel off the skins and slice the beetroot thinly. Peel and thinly slice the shallots too, then layer the beetroot and shallots in the sterilised jar. Next place the vinegar, berries and salt in a small saucepan, bring up to simmering point, and pour the whole lot straight over the beetroot and shallots to cover them completely. Seal the jar immediately, label it when cold, then store. The beetroot doesn't need to mature - it can be eaten within a day or two and will keep well, provided it is always totally immersed in the vinegar (so you may need to top it up after you use some).

PICKLED BEETROOT

Steps:

• Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
• Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

SPICED SWEET & SOUR PICKLED BEETROOT

Steps:

• Heat oven to 180C/160C fan/gas 4. Trim the leaves and most of stalks off the beetroot, leaving a stump of stalk on each. Wrap the beetroots individually in pieces of foil and place on a baking tray. Roast for 1 hr 15 ins or until the point of a sharp knife can be easily inserted then leave to cool.
• Unwrap, peel and trim the stalks away from the beetroot. Leave the small ones whole and cut larger ones in half and pack them into a large sterilised kilner jar.
• Tip the sugar, white wine vinegar, 200ml cold water the spices and bay leaves into a sauce pan and bring to the boil. Turn down to a simmer and bubble gently, stirring, for 2 mins until all the sugar has dissolved. Turn off the heat and add the balsamic if using.
• Carefully pour the hot vinegar, spices and bay over the beetroot (you might not need it all) and leave to cool uncovered. Once cool pour the olive oil over, seal the jar and keep in the fridge for up to a month.