Pickled Beetroot
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 10hrs 40mins
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- Serves
- 8
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- Calories
- 92
Pickling beetroot is a great way to brighten up its earthy flavours and provide sharpness and colour to cheeseboards, sandwiches, and coleslaws. Wear gloves when handling the beetroot to avoid staining your hands purple. This recipe is enough to fill 2 x 500 ml jars. Make sure your jars are sterilised by running them through a dishwasher or rinsing them with boiling water and drying them in an oven at a very low temperature. The beetroot will be ready after overnight refrigeration but will be best after 1 - 2 weeks.
recipe updated Mar 17, 2025
Ingredients
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- Fresh beet
- 500 g
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- Vegetable oil
- 2 tablespoons
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- Sea salt
- 2 teaspoons
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- Red wine vinegar
- 200 ml
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- White wine vinegar
- 200 ml
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- Water
- 150 g
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- Sea salt
- 12 g
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- Sugar
- 70 g
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- Coriander seeds
- ½ teaspoon
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- Black peppercorns
- ½ teaspoon
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- Mustard seeds
- ½ teaspoon
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- Bay leaves
- 2
Tools
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Oven
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Cooking Chef XL
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Bowl - large
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Baking tray - large
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Jar
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Cooking chef xl bowl
Step preview
- Pre-heat oven - 200°C
- Add fresh beet to a clean bowl
- Add vegetable oil to the bowl
- Sprinkle with sea salt
- Wrap with foil
- Transfer beets to baking tray
- Bake - 1 hr, 200°C
- Remove from oven and let cool - 30 min
- Peel the beetroots and slice thinly
- Divide beets between 2 jars then set aside
- Attach the Stir Tool
- Add red wine vinegar, white wine vinegar, water, sea salt, sugar, coriander seeds, black peppercorns, mustard seeds and bay leaves to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until boiling - 3 min, 110°C, Stir 2
- Pour content of Cooking Chef XL Bowl into 2 jars
- Let cool - 1 hr
- Refrigerate overnight
- Serve