Pickled Beetroot

Cook Time 2.5 hours

Servings 2 cups


2 medium beetroot, peeled
1 ½ tbsp brown sugar
1 tbsp salt flakes
3 tbsp balsamic vinegar
½ tsp ground ginger
½ tsp fennel seeds, toasted
½ tsp chilli flakes


Using a box grater, grate the beetroot into a large bowl. Add the sugar and salt and with your hands (using gloves to protect your hands from staining), mix well. Place in the fridge for 2 hours to marinate.

In a small pan toast the spices and then add the vinegar. Bring to boil and then turn off. Pour the hot vinegar over the beetroot and mix through. Marinate again for 15 minutes before straining excess moisture. Place in sterilized jars and use as an accompaniment for cheese, roast meats or on a hamburger.


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