The Beauty of the Beets

The peach blossom is blooming heralding the approach of spring here in the Northern Rivers. This means that the root vegetables of winter will not be as full bodied shortly, so best get onto those beets you’ve been waiting to pickle asap! They’ll be ready in a few weeks if you do them now and are the perfect accompaniment to a bitter green salad with orange and fetta or a sensational charcuterie platter. These baby beets were grown at the foot of Mount Lindesay, just over the border in QLD.

See also Beet Top Tea or therapeutic notes

1 kg baby beetroot, skins on, scrubbed very well
500 ml red wine vinegar
1 tablespoon sugar
1 clove garlic, finely sliced
6 cloves
1 bay leaf
1/2 teaspoon caraway seeds
6 white peppercorns
2 cinnamon sticks
Dash rosewater – optional

  • Cook the very clean beets in plenty of boiling water until tender – about 30-45 minutes if they are small. At least an hour+ if regular size
  • Combine remaining ingredients in a non-stainless steel saucepan, preferably copper or enamel. Boil spiced vinegar mix for 5 minutes
  • Strain beets and reserve cooking liquid in case you need to top up the pickling liquid, otherwise drink, make stock or  discard
  • Allow beets to cool a little then peel and rinse of excess skin
  • Place peeled beets in a 1 litre sterilised jar
  • Pour hot spiced vinegar mix over and allow to cool
  • Seal with lid and let rest for at least two weeks before scoffing
  • Use within six months

Beautyof the beets


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