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.jpg)
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:
covered percent of daily need
