Beetroot Pickle

A wonderful sweet and sour relish for summer salads – make the most of this fantastic vegetable!  Beetroot microwaves really well, and this will cut down on the cooking time, but you’ll loose some of the intensity that the roasting gives. For a spicy kick, how about stirring in a little chopped fresh chill with the cucumber?

Serves: 4


  • 400-500g fresh Beetroot
  • Splash of Olive Oil
  • 3 cloves Garlic
  • 3 Tbsp Pickled Cucumber or Gherkin, finely diced
  • 1 tbsp Cider Vinegar
  • 1 Tbsp Balsamic Vinegar
  • handful of freshly chopped Parsley
  • Salt & Pepper to taste


  • Wash the whole beetroot, but do not peel.  Trim of the worst of any root and leaf and spike with a knife or fork
  • Place in a roasting tin with the garlic, sprinkle with olive oil, balsamic vinegar and a little salt and pepper.  Toss well and cover with foil.  Roast in the oven (180ºC) for around an hour until fully cooked
  • Remove from the oven and allow to cool slightly.  To peel, take each beetroot in turn and trim off the top and bottom.  Place under running cold water and gently push the skin off with your fingers
  • Dice the beetroot and tip into a serving bowl.  Stir in the pickled cucumber and parsley
  • Make a dressing from another couple of tbsp of olive oil, the mashed up roasted garlic and cider vinegar, and stir into the beetroot
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