Easy pickled beetroot

Serve this ginger, fennel and chilli-spiced pickle on a cheese board or with roast meats.

Credit: Everyday Gourmet with Justine Schofield

• serves

  6

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 medium beetroot, peeled
• 1½ tbsp brown sugar
• 1 tbsp salt flakes
• 3 tbsp balsamic vinegar
• ½ tsp ground ginger
• ½ tsp fennel seeds, toasted
• ½ tsp chilli flakes

Marinating time: 2 hours 15 minutes in total.

Instructions

1. Using a box grater, grate the beetroot into a large bowl. Add the sugar and salt and with your hands (using gloves to protect your hands from staining), mix well. Place in the fridge for 2 hours to marinate.
2. In a small pan toast the spices and then add the vinegar. Bring to boil and then turn off. Pour the hot vinegar over the beetroot and mix through.
3. Marinate again for 15 minutes before straining excess moisture. Place in sterilised jars and use as an accompaniment for cheese, roast meats or on a hamburger.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.