Pickled Beetroot

The topic for today’s blog post is a vegetable that provokes very strong feelings in many - with some loving it and others positively loathing it with a passion. Yes, we’re talking about the purple sensation that is beetroot. We plan to talk today about growing beetroot, eating it, and preserving it. We hope to convert a few beetroot-haters along the way, convincing them that with the right preparation, beetroot is a healthy, wholesome and delicious vegetable that is versatile enough to be part of many different recipes.

Growing beetroot

Beetroot isn’t a particularly difficult crop to grow, but like most root crops, it does prefer a well-dug soil that is free of large stones, so it’s best to prepare your beetroot bed carefully before sowing.

Whilst you would normally sow beetroot crops in early spring, once the risk of frost has gone, there are some varieties that produce smaller roots that can still be sown now, ready for a late summer crop. So if you’ve missed the boat with those early varieties, get your skates on and sow some seeds this weekend!

Boltardy is the variety that most people are familiar with and this produces large, purple roots from June onwards. Chiogga produces smaller, pinkish roots that are perfect grated into salad dishes. Pablo produces nice, round roots that are sweet and delicious, and these can be eaten raw or cooked. Didn’t we say that beetroot was a versatile crop?

And if you think that all beetroot is purple, or pinkish at least, it’s time to think again. Blankoma is a white variety, with a strong earthy taste and tops that can be cooked and eaten too. Touchstone Gold is a yellow/orange variety and this one grows hard and fast, making it ideal for planting now, in time for a late summer crop.

Beetroot - love it or hate it

Just like Marmite, beetroot has its champions and its critics, largely because of its distinctive taste which can be quite strong and earthy. In fact, all of the different varieties of beetroot have quite different tastes, with some being quite sweet and light, and others strong and distinctive. If you’ve been put off beetroot because you grew up on a diet of harvested-too-late Boltardy, it might be time to give some of the smaller and sweeter varieties a try, to see if you prefer these.

Coping with a glut of beetroot

As with many vegetable crops, it can be hard to avoid a beetroot glut, as crops all seem to be ready on exactly the same day. And whilst you can use them raw in salads, roast them with other root vegetables or boil them to make them into a soup, there are only so many meals involving beetroot that you can take for even the most ardent beetroot fan. That’s where pickling comes in, so get those jam jars ready and read on…

Pickling beetroot

It couldn’t be simpler to pickle beetroot. Simply wash the roots and top and tail them, then rub them in olive oil and wrap them individually in tin foil. Bake them for an hour at 180°C, and then check to see if they’re tender. If they are, remove from the oven and allow to cool completely. Once cool, peel the beets and slice them.

The next step is to make your pickling vinegar. Add 1 tbsp peppercorns, 1tbsp coriander seeds, 1tbsp mustard seeds, a pinch of chilli flakes and a pinch of mace or allspice to a large saucepan and then simmer them gently to toast them, taking care that they don’t burn. Add 800ml of white vinegar and a couple of bay leaves, together with 125gms of soft brown sugar.

Simmer until the sugar has completely dissolved. Layer the beet slices into clean, sterilised jam jars, sprinkling a little salt onto each beet slice, and then top up your jam jars with the vinegar mix. Seal the jam jars and label. You pickled beetroot will be ready to eat in just a couple of weeks.

What kind of food jars are best for pickling beetroot?

It’s worth taking a moment to consider what type of food jars you will use if you are planning to pickle a big batch of beetroot. Since it’s quite a bulky crop, it’s sensible to look at using slightly larger jars. Both our 2lb jam jars and our 500ml deluxe food jars are ideal for pickled beetroot, so do check those out before you embark on your beetroot bonanza.

So...are you a fan of beetroot in all its shapes and sizes, or have you been a lifelong opponent of the most purple of all vegetables? Do you have a favourite beetroot recipe, or have you tried some more unusual ways to use up your crop of beetroot? Whatever your beetroot story, we’d love to hear from you. Share your stories with us on Twitter, Instagram and Facebook and if you have photos of the beetroot crop you’ve grown or of any beetroot dishes you’ve cooked, do let us see them!