Description
This Spiced Sweet & Sour Pickled Beetroot recipe combines tender roasted beetroot with a fragrant and tangy pickling syrup infused with star anise, cloves, allspice, and bay leaves. The result is a deliciously balanced condiment perfect for adding vibrant flavor to salads, sandwiches, or charcuterie boards.
Ingredients
Scale
Beetroot
- 1kg small to medium sized raw beetroot
Pickling Syrup
- 200g caster sugar
- 300ml white wine vinegar
- 200ml cold water
- 2 star anise
- 3 cloves
- 2 allspice berries
- 2 bay leaves
Finishing
- 2 tbsp balsamic vinegar (optional)
- 1 tbsp olive oil
Instructions
- Preheat & Roast Beetroot: Heat the oven to 180°C (160°C fan) or 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 on a baking tray. Roast for 1 hour and 15 minutes or until a sharp knife easily pierces the beetroot. Then allow them to cool.
- Prepare Beetroot for Jar: Once cooled, unwrap the beetroot and peel off their skins. Trim any remaining stalks. Leave smaller beets whole and cut larger ones in half. Pack the prepared beetroot into a large sterilised Kilner jar.
- Make Pickling Syrup: In a saucepan, combine caster sugar, white wine vinegar, 200ml cold water, star anise, cloves, allspice berries, and bay leaves. Bring the mixture to a boil, then reduce heat and simmer gently for 2 minutes until the sugar dissolves completely. Turn off the heat and stir in balsamic vinegar if using.
- Combine & Cool: Carefully pour the hot pickling syrup over the beetroot in the jar, ensuring the beetroot is covered (you may not need all the liquid). Leave the jar uncovered to cool to room temperature.
- Finish & Store: Once cooled, pour the olive oil over the beetroot in the jar, seal it tightly, and store in the refrigerator. The pickled beetroot will keep for up to one month.
Notes
- Use small to medium-sized beetroot for even roasting and pickling.
- Wrapping beetroot in foil helps to retain moisture and tenderness during roasting.
- Sterilise jars properly to ensure safe preservation.
- The optional balsamic vinegar adds depth and richness to the pickling syrup.
- Keep refrigerated and consume within a month for best flavor and safety.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Pickling
- Method: Roasting
- Cuisine: British
Keywords: pickled beetroot, spiced beetroot, roasted beetroot recipe, sweet and sour pickle, homemade pickles, British condiment, vegetarian pickles
