Pickled Beetroot with Shallots

Makes an 18 fl oz (500 ml) jar. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

Vegetarian

This recipe is from Delia's Vegetarian Collection.

Beetroot is vastly underestimated, in my opinion.

Perhaps that's because the strong malt vinegar of the commercial pickling masks the true flavour of the beetroot, or maybe it's because of overboiling. But when prepared in the following way it provides a wonderfully flavoured and textured accompaniment to cold cuts at Christmas time. To sterilise the jar, wash it thoroughly in warm soapy water, rinse and heat in a moderate oven for 5 minutes.

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Keeping Pickled Beetroot

Asked by: Waters

How long is it safe to keep the pickled beetroot prepared using the recipe ‘Pickled Beetroot with Shallots’ from Delia’s Vegetarian Collection ?

Answered by Lindsey: Hello, It should keep for a year in a cool, dark place. Kind regards Lindsey

Method

Trim the beetroot and wipe them, but leave the skins on.

Then wrap them all up together in a parcel of foil. Place the parcel on a baking sheet and bake them for about 3 hours or until they feel tender when pierced with a skewer. Now remove them from the oven and, as soon as they are cool enough to handle, peel off the skins and slice the beetroot thinly.

Peel and thinly slice the shallots too, then layer the beetroot and shallots in the sterilised jar. Next place the vinegar, berries and salt in a small saucepan, bring up to simmering point, and pour the whole lot straight over the beetroot and shallots to cover them completely.

Seal the jar immediately, label it when cold, then store. The beetroot doesn't need to mature – it can be eaten within a day or two and will keep well, provided it is always totally immersed in the vinegar (so you may need to top it up after you use some).