DD and I had this a few years back at a restaurant in Canberra served with dips, assorted cheeses pita bread and such. My DD and I loved it, I have been searching for a recipe ever since, and after two years of searching for the right recipe, found this in one of my familie's old cookbooks in my cupboard....go figure!!!! When we had it in Canberra the beetroot seemed to be coarsley grated, but I like it finely julienned, as it seems to have more flavour. The serving and yield you get, will depend on the size jars and also the size of the beetroot used, so it will not be exact, as I used small jars. This is great served on a platter served with cheese dips and savoury biscuits, or served with salads, and always on hand in the cupboard.
My Private Note
Units: US | Metric
- 1Wash the beetroot well, and cook in boiling salted water until tender.
- 2Strain and cool beetroot and remove skins (for smooth surface remove skin by hands, remembering beetroot stains, so you might wnat to wear gloves and use an old cutting board).
- 3Slice beetroot into julienne strips and set aside.
- 4Place all pickling ingredients into a pan and bring to boil when boiling bring back mixture to a simmer for about 5 minutes and then strain mixture.
- 5Spoon beetroot into hot sterilized jars, and top with the vinegar mixture.
- 6Seal jars, (make sure seal is secure when the jars cool) and store in a cool place.
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Nutritional Facts for Pickled Beetroot
Serving Size: 1 (222 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 186.3
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 188.1 mg
- Total Carbohydrate 42.9 g
- Dietary Fiber 1.2 g
- Sugars 41.4 g
- Protein 0.9 g