Beetroot is definitely a very underrated root vegetable. It is such a great source of fiber, folate, manganese, potassium, iron, and vitamin C. I think the reason it’s under-used is the fuss or mess factor. A lot of people don’t quite know how to prepare or serve it. One of my absolute favourite preparations is my Balsamic Roasted Pickled Beetroot.
I love roasting beetroot, and once I started roasting it with Balsamic vinegar, herbs and garlic, it became quite a staple. The problem was that I only cook for two and we usually get quite a big bunch of beetroot with our groceries. So I started looking into ways to preserve it.
I have zero experience with canning and preserving and don’t have the tools or equipment to do so in the traditional way either. I have however made my own apple butters, apple sauce, jams, etc. which last quite well in the fridge. Even if I don’t use canning methods or preservatives.
I came across this easy pickling liquid formula which has been a complete revelation for me. It has meant that I can roast all my beetroot at once and preserve it in the fridge with no fuss.
The ratio is simply equal parts sugar (or honey) and water, and one and a half parts vinegar. And that’s it. Super easy. All you will need is a jar with a tight fitting lid.
The flavour of this Balsamic Roasted Pickled Beetroot is absolutely divine. If you’ve made this once, you will never buy another jar of store-bought or pre-cooked beetroot again. There is just no comparison.
Please do give it a try. It’s a great accompaniment to any red meat so it’s great as a side for a braai. The nutritional value makes it wonderful for vegetarians or vegans too. I often like to make a simple salad to serve as a side, or add grains or couscous to bulk it out. The salad shown here is a simple combination of the Balsamic Roasted Pickled Beetroot sprinkled with toasted walnuts, crumbled feta or goats cheese and a handful of my favourite seeds, served on a bed of lettuce.
Balsamic Roasted Pickled Beetroot
- 1 kg Beetroot Peeled and chopped
- 3 Tbsp Olive Oil
- Salt to taste
- 2 Tbsp Dried Italian Herb Mix or Mixed Herbs
- 3 Cloves of garlic Sliced
- ⅓ Cup Balsamic Vinegar
- 1 Cup Brown Sugar or Honey
- 1 Cup Water
- 1½ Cups Red Wine Vinegar
- Preheat the oven to 180°C then line a large baking dish with foil
- Wash and peel the beetroot, then chop into bite sized pieces (approx. 2- 3cm). Next, peel and slice your garlic
- Drizzle half the olive oil onto the foil, add the beetroot, then drizzle with the rest of the olive oil
- Season with salt and the herbs, then drizzle over the balsamic vinegar. Lastly, add the sliced garlic
- Cover with another piece of foil, then roll the sides of the top and bottom pieces together to create a parcel that is sealed well. This will prevent the steam from escaping (remember to have the shiny sides of the foil on the inside)
- Place in the oven and roast for around two hours, depending on the size of your pieces of beetroot (you can check from 1½ hours). Test with a fork or knife. It should be tender but not fall apart
- In the meantime, place the ingredients for the pickling liquid into a small saucepan and bring to medium heat, stirring until the sugar or honey has dissolved. Once dissolved, remove from the heat and set aside
- Once the beetroot is cooked, open the parcel and let cool for a few minutes (take care not to burn with the steam when removing the foil lid)
- Tightly pack the beetroot into a sealable glass jar. You can add the bits or garlic and any liquid that is left in the bottom of the foil/baking dish. Next, pour the pickling liquid over the beetroot to the top of the jar. You want to cover all the beetroot
- Let cool until room temperature, then add the tight fitting lid to the jar and place in the fridge until needed
- Serving suggestion: The salad shown at the top of this recipe is a simple combination of the Balsamic Roasted Pickled Beetroot sprinkled with toasted walnuts, crumbled feta or goats cheese and a handful of my favourite seeds, served on a bed of lettuce