Pickled beetroots

Pickled beetroots


15 people made this

About this recipe: A super-easy beetroot recipe. Vinegar is boiled with water, sugar and seasonings, then poured over sliced beetroot and allowed to sit overnight. Serve as a side dish.

Chardonnay Queen

Serves: 6 

  • 125ml vinegar
  • 125ml water
  • 100g sugar
  • salt and pepper to taste
  • 200g vacuum packed beetroot, sliced

Prep:5min  ›  Cook:5min  ›  Extra time:12hr chilling  ›  Ready in:12hr10min 

  1. Combine the vinegar, water, sugar, salt and pepper in a saucepan; bring to the boil and cook until sugar dissolves.
  2. Arrange the beetroots in a glass or ceramic bowl; pour the hot vinegar mixture over the beetroots. Cover and refrigerate for 12 hours. Drain and serve.

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