Pickled beetroot
HB-14809 · Hand-built original · British
Lightly spiced beetroot, apple and onion pickled in cider vinegar with mint tucked into the jars.
BritishOther1 hrMakes 2 x 18 fl oz jars71 kcalVegetarianVeganDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: beetroot
Servings:2quantities adjust to match
Ingredients
- 500–1lb 2–5oz fresh beetroot
- 1 eating apple
- 1 small onion or banana shallot
- 1 tsp sea salt
- 2 tsp cornflour
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- pinch coarsely ground black pepper
- 6fl oz cider vinegar
- 2½oz granulated sugar
- 4 mint leaves
Method
- Simmer the washed beetroot in cold water for 10 minutes, drain, plunge into cold water and rub off the skins when cool.
- Cut the beetroot, apple and onion or shallot into small cubes, put them in a bowl and sprinkle with the sea salt.
- Stir the cornflour, smoked paprika, cumin, coriander and black pepper with a little water into a paste.
- Heat the cider vinegar, water and granulated sugar until the sugar dissolves, whisk in the cornflour paste and simmer until slightly thickened.
- Add the beetroot mixture and simmer 3 to 5 minutes until cooked through but still holding shape.
- Spoon the pickle into sterilised jars, tucking mint leaves through it, cover completely with the spicy vinegar and seal.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
71 kcalCalories
0.7 gProtein
16.2 gCarbs
0.7 gFat
0.1 gSaturates
2.9 gFibre
0.3 gSugars
1168 mgSodium
0 mgCholesterol
180 mgPotassium
24 mgCalcium
1.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data