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

Vanessa Vermaak

Once you've made this easy and flavoursome Balsamic Roasted Pickled Beetroot, you'll never buy store-bought or pre-cooked beetroot in a jar again

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Preserves, Side Dish

Servings

Ingredients

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

Pickling Liquid

1 Cup Brown Sugar or Honey
1 Cup Water
1½ Cups Red Wine Vinegar

Instructions

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