• Herby beetroot pickle

    Serves: 6
    Cooking Time: 40 mins


    • 6 large beetroots, washed
    • 30ml (2 tbsp) olive oil
    • 1 red onion, finely chopped
    • salt and freshly ground black pepper, to taste
    • 2 bay leaves
    • 100g treacle sugar
    • 60ml (¼ cup) apple cider vinegar
    • 10ml (2 tsp) fresh thyme, chopped
    • 5ml (1 tsp) fresh rosemary, chopped
    • 250ml (1 cup) water



    Top and tail the beetroot and cut into chunks. Heat the olive oil in a large saucepan.


    Add the onion to the saucepan and fry until softened, about 3 – 4 minutes. Add the beetroot and season.


    Add the bay leaves, treacle sugar, apple cider vinegar, thyme, rosemary and water.


    Bring to a boil then reduce the heat to low and simmer until the beetroot has cooked and most of the liquid hasevaporated, about 20 – 25 minutes.


    Serve with a selection of roast meats or stews.

    1. COOK’S TIP
      Fill sterilised glass jars with any remaining pickle and store in the fridge for up to one week.