Dinner

Spiced Sweet & Sour Pickled Beetroot Recipe

ByJack Voss November 23, 2025November 23, 2025

Introduction

Spiced sweet and sour pickled beetroot is a flavorful way to enjoy this vibrant vegetable. Roasting the beetroot develops natural sweetness, while a warm spiced vinegar creates a tangy balance. This versatile pickle makes a great addition to salads, sandwiches, or cheese boards.

The image shows a close-up of a spoon holding a glossy, deep red round jelly-like layer that is slightly translucent and shiny, positioned above a white plate with a white marbled texture. Surrounding the spoon are dark red-purple liquid drops and splashes on the plate, along with two dark small round fruits to the right. To the left, there is a brown bay leaf and a dark star anise, adding a natural, textured contrast to the smooth jelly and liquid. The overall colors are rich red, dark brown, and deep purple. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg small-medium sized raw beetroot
200g caster sugar
300ml white wine vinegar
2 star anise
3 cloves
2 allspice berries
2 bay leaves
2 tbsp balsamic vinegar (optional)
1 tbsp olive oil

Instructions

Step 1: Heat the oven to 180°C (160°C fan/gas mark 4). Trim the leaves and most of the stalks off the beetroot, leaving a small stump on each. Wrap each beetroot individually in foil and place them on a baking tray.
Step 2: Roast the wrapped beetroot for 1 hour and 15 minutes, or until a sharp knife can be easily inserted. Remove from the oven and allow to cool.
Step 3: Once cooled, unwrap the beetroot and peel away the skins. Trim off the stalks. Leave small beetroot whole and cut larger ones in half, then pack them into a large sterilised jar.
Step 4: Combine the sugar, white wine vinegar, 200ml cold water, star anise, cloves, allspice berries, and bay leaves in a saucepan. Bring to a boil, then reduce to a simmer and stir gently for 2 minutes until the sugar dissolves.
Step 5: Remove the saucepan from the heat and stir in the balsamic vinegar if using. Carefully pour the hot spiced vinegar mixture over the beetroot in the jar, covering them completely. Let the contents cool uncovered.
Step 6: When cool, pour the olive oil over the beetroot, seal the jar tightly, and store in the refrigerator. Allow the flavors to develop for a day or two before using.

Tips & Variations

For a milder spice flavor, reduce the number of star anise and cloves or remove them before storing.
Substitute white wine vinegar with apple cider vinegar for a fruitier tang.
Use this pickled beetroot as a colorful addition to salads, roasted meats, or sandwiches for extra zest.
Ensure your jar is well sterilised to prolong shelf life and prevent spoilage.

Storage

Store the sealed jar in the refrigerator for up to one month. The flavors will intensify over time. Before serving, bring the jar to room temperature or drain the beetroot and serve chilled. Always use a clean utensil to remove beetroot from the jar to maintain freshness.