An easy and tasty recipe for spiced beetroot, ideal for with salads and cheese. Also a delicious accompaniment to roasts or barbecues.
Using the hot spiced vinegar helps to make the storage life longer and retains the colour.
Ingredients for Spiced Beetroot Recipe:
- 1 ½ kg young beetroot
- 500 ml/2 cups water and juice – kept over from the boiling pot
- 500 ml/2 cups vinegar
- 400 g/2 cups sugar
- 2 ml salt
- 2 ml ground cloves
- 2 ml cinnamon
- 2 ml ground ginger
- 1 ml black pepper
Method for Spiced Beetroot Recipe:
- Boil beetroot till tender. Remove skin, cut into small squares or slices. Keep 2 cups water and juices to add to the vinegar.
- Put all the remaining ingredients into an enamel pot with the 2 cups of beetroot water/juices and bring to the boil.
- Add beetroot and simmer/boil slowly for 20 minutes.
- Bottle into hot sterilized jars (add extra vinegar if required to top up jars) and seal.
- Refrigerate once opened.
Preserves
These articles on methods of making preserves cover both sweet preserves like fruit curds and savoury relishes and pickles.
In our modern world with 24 hour shopping, cans in the cupboard and a deep freeze full of ready meals, it's hard to imagine...
Hi, really want to preserve fruit and veg (not as chutney) and this receipe really appeals to be as I love beetroot. My question however is this – can artificial sweetner (granulated) be used in place of regular (calorie laden) sugar. Also, how do I measure spice, salt etc in Ml’s i.e. 2 ml cinnamon?
Hi Belinda – I’m sure you can use artificial sugar. Just follow the guide lines on the pack. Measuring spices… A teaspoon is 5ml so 2ml cinamon is a half teaspoon.. I never do a recipe exactly so some more or less wont make much difference. Hope you enjoy the beetroot once done. I do.
Hi Gavin, you left out the bit….First you grow the beetroot! It has been a real lesson to me in town with no water, how to survive buying vegetables. But the bathwater does lettuce and beans and rhubarb!