WHAT TO DO WITH ROAST BEETROOT RECIPES

Name: Pickled beetroot
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: Makes 4-5 x 450ml jars
Cuisine: British
Ingredients: 1kg beetroot; vegetable oil; 4-5 tsp coarse crystal sea salt; 1 tbsp black peppercorns; 1 tbsp coriander seeds; 1 tbsp yellow mustard seeds; 10 cloves; few pieces of mace blades; pinch of dried chilli flakes (optional); 2 bay leaves; 700ml white wine vinegar, plus 3½ tbsp; 100g light brown soft sugar

PICKLED BEETROOT RECIPE - BBC GOOD FOOD

Pickled beetroot recipe - BBC Good Food image

Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses

Provided by Jane Hornby

Categories Side dish

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield Makes 4-5 x 450ml jars

Number Of Ingredients 12

Ingredients

1kg beetroot
vegetable oil
4-5 tsp coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar, plus 3½ tbsp
100g light brown soft sugar

Steps:

Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.
To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

Nutrition Facts : Calories 37 calories, FatContent 2 grams fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.9 milligram of sodium

ROASTED BEETROOT - ARTICLE THAT WILL INSPIRE THE BEST ...

Roasted Beetroot - Article That Will Inspire The Best ... image

Roasted beetroot is a very nutritious, yet low-calorie ingredient of any beetroot recipe. Learn all the tricks how to prepare beetroot correctly. Enjoy!

Provided by Michelle Minnaar

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 3

Ingredients

6 beetroots
30ml (2 tbsp) vegetable oil
Salt and pepper

Steps:

Preheat the oven to 375ºF/190ºC/gas mark 5.
Scrub the beetroot thoroughly to remove any dirt, then top and tail them.
Cut them in 1cm (½ in) slices and toss them in oil.
Place them in a roasting tin and cook in the oven for 25-30mins or until they are tender and a little bit charred on the edges.
Season to taste and serve hot or cold.

Nutrition Facts : ServingSize 1 serving, Calories 117, SugarContent 10.2 g, SodiumContent 98 mg, FatContent 7.1 g, SaturatedFatContent 1.4 g, CarbohydrateContent 12.7 g, FiberContent 2.6 g, ProteinContent 2.1 g

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