Pickled Beetroot

A very simple and delicious pickle that works well with both cooked or raw beetroot. The beetroot can be sliced or shredded if using raw but if chunks are preferred then I would recommend boiling first for 30 minutes.

Ingredients

250g Beetroot

200ml White Vinegar

200ml Water

3 Tbsp Cane Sugar

1 Tbsp Salt

½ tsp Chilli Flakes

1 tsp Yellow Mustard Seeds

Method

Peel and thinly slice the beetroot with a Mandoline on highest / thinnest setting.

Add the mustard seeds to a saucepan and heat for 5 minutes until they start to pop.

Add the vinegar, water, sugar, salt, chilli and bring to the boil before immediately removing from heat.

Place the beetroot into a sterilised jar.

Carefully pour in the liquid and ensure all the beetroot is submerged, use a pickling weight if available.

Alternatively, a small bag can be filled with 3 Tbsp of water and sealed to be used as a weight to keep the beetroot in the brine.

Place the jar in the fridge for 10 days and enjoy. If using cooked beetroot, the pickle can be used within 24 hours.

If using raw beetroot, this will obviously still retain some crunch. 

This recipe was developed for us by north London vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at www.vegandebastet.com. Follow him on instagram: @vegantantrem.