Stored in the fridge pickled beetroot keeps for months and is delicous in sandwiches and salads. My favourite is the contrast between pickled beetroot, walnuts, goats cheese and mango.
Pour the vinegar in a pressure cooker with the water, spices and beetroot
Place the lid on the pressure cooker and seal. Set the cooker to 20 minutes.
Allow to cool before removing the lid.
Cut each beetroot into eight even-sized pieces and place in the jars. Fill the jars with the cooled vinegar mix and leave for at least a week before eating. Store in the refrigerator.
Makes 2 x 500 ml (16 fl oz) jars.
Makes 2 servings (serve = jar)
| Prep Time: | 10 mins |
| Cooking Time: | 10 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 783 kj |
| Calories | 187 kcal |
| Fat | 7.6 g |
| Saturated Fat | 1.2 g |
| Total Carbohydrate | 15.7 g |
| Total Protein | 3 g |
| Fibre | 3.8 g |
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