Quick Pickled Beetroot

Beetroot deserves it’s current reputation as a superfood. Those days of heavily vinegared slices leaching into salads are hopefully long gone and it is much more likely to be found roasted and tossed in to a risotto, baked and partnered with a sharp goats cheese or popped in to a pickling liquor.

This recipe works with any kind of beetroot. Just peel, make sure the slice are lovely and thin and then enjoy with salads, ham, cheese or just on it’s own when you have a craving for something sweet, sharp and super healthy. Use any spices you think might work; this is just a suggestion.

Makes enough to pickle a couple of good sized beets

200ml white wine vinegar

100ml filtered water

1 teaspoon coriander seed, toasted

150g granulated or caster sugar

1 teaspoon black pepper corns

1 bay leaf

Good pinch of sea salt

One or two good sized beetroot, any type

Peel the beetroot and finely slice using a mandolin or sharp knife. You could cut into half moon shapes if you prefer. Put into a sterilised jam jar.

Dissolve the sugar in the vinegar and water. Add the spices, bay leaf and salt and bring up to a simmer for a minute or two.

Pour the hot pickling liquid over the beetroot and seal. Leave to marinade for a few hours before using. Store in the fridge and use as required.

3 replies on “Quick Pickled Beetroot”

Your recipe arrived at just the right minute as my beets are ready and I was wondering how to pickle them! Really looking forward to following this recipe.


Hello Carol
I’m afraid that these are best eaten within a week really. The colour will start to go and the quality will deteriorate; certainly by Christmas they won’t be nearly as appealing! By the way, thinly sliced oranges are lovely done this way and delicious with a Christmas ham. Again, really best to use them within a few days of making them.
Hope this helps
Best wishes


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