A far cry from soggy overly-vinegared beetroot, this lightly spiced pickled beetroot is crunchy and captures the rich earthiness of fresh beetroot. It’s especially good with pan-fried mackerel ...

Raw Young beetroot can be eaten raw – use grated in salads, pickled or marinate in olive ... at 180°C (160°C fan), mark 4 for ...

But I’ve never actually pickled it — always used the canned ... Imagine a thinly sliced piece vs a whole baby beet or a quarter of a large beet. The pickle will preserve it, but unless you ...

Pack sliced beets into a mason jar and pour over the pickling liquid. Place the lid on the jar. Allow the beets to pickle for at least a few hours, ideally for 1-2 days, stored in refrigerator.