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.