This easy, quick, and tangy pickled beetroot recipe is a simple yet delicious way to enjoy this vibrant vegetable. Inspired by Nigella Lawson, it’s made with common ingredients you probably already have in your kitchen. Perfect as a side dish, topping, or snack, it’s sure to add a burst of flavor to any meal!
Ingredients Needed:
- 6 small beetroot, trimmed
- 4 sprigs fresh thyme
- 2/3 cup white wine vinegar
- 2/3 cup caster sugar
- 1/2 tsp mustard seeds
- 1/2 tsp black peppercorns
- 1/4 tsp salt
How To Make Quick Pickled Beetroot?
- Cook the Beetroot: Place the beetroot in a medium saucepan and cover with cold water. Bring to a boil over high heat and cook for 30 minutes or until just tender. Drain and refresh under cold water, then drain again.
- Peel and Slice the Beetroot: Wearing disposable gloves, peel the beetroot. Use a small sharp knife to thinly slice the beetroot and place the slices in a sterilized 3-cup-capacity glass jar.
- Make the Pickling Liquid: In a small saucepan, combine the thyme, white wine vinegar, caster sugar, mustard seeds, black peppercorns, salt, and 160ml (2/3 cup) of cold water. Heat over medium, stirring for 2–3 minutes until the sugar dissolves. Pour the vinegar mixture into the jar over the beetroot slices. Seal the jar tightly and let it cool to room temperature.
- Refrigerate and Serve: Once cooled, refrigerate the jar overnight to let the flavors develop. Serve chilled.
Recipe Tips:
- Use Fresh Beetroot: Fresh beetroot gives the best flavor and texture for pickling.
- Sterilize the Jar: Always sterilize the jar to keep the beetroot safe and fresh.
- Slice Evenly: Slice the beetroot evenly so they pickle properly.
- Refrigerate Overnight: Let the beetroot sit overnight for the best flavor.
- Adjust Vinegar: If you like more tang, add a little extra vinegar to taste.
How To Store Leftovers?
Let the pickled beetroot cool to room temperature before putting it in the fridge. It stays good for a few weeks.
Nutrition Facts:
- Calories: 50 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 338.2mg
- Potassium: 366.4mg
- Total Carbohydrate: 12.7g
- Dietary Fiber: 2.7g
- Sugars: 9.3g
- Protein: 1.6g
Try More Nigella Lawson Recipes:
Nigella Quick Pickled Beetroot Recipe
Description
This easy, quick, and tangy pickled beetroot recipe is a simple yet delicious way to enjoy this vibrant vegetable. Inspired by Nigella Lawson, it’s made with common ingredients you probably already have in your kitchen. Perfect as a side dish, topping, or snack, it’s sure to add a burst of flavor to any meal!
Ingredients
Instructions
- Cook the Beetroot: Place the beetroot in a medium saucepan and cover with cold water. Bring to a boil over high heat and cook for 30 minutes or until just tender. Drain and refresh under cold water, then drain again.
- Peel and Slice the Beetroot: Wearing disposable gloves, peel the beetroot. Use a small sharp knife to thinly slice the beetroot and place the slices in a sterilized 3-cup-capacity glass jar.
- Make the Pickling Liquid: In a small saucepan, combine the thyme, white wine vinegar, caster sugar, mustard seeds, black peppercorns, salt, and 160ml (2/3 cup) of cold water. Heat over medium, stirring for 2–3 minutes until the sugar dissolves. Pour the vinegar mixture into the jar over the beetroot slices. Seal the jar tightly and let it cool to room temperature.
- Refrigerate and Serve: Once cooled, refrigerate the jar overnight to let the flavors develop. Serve chilled.
Notes
- Use Fresh Beetroot: Fresh beetroot gives the best flavor and texture for pickling.
- Sterilize the Jar: Always sterilize the jar to keep the beetroot safe and fresh.
- Slice Evenly: Slice the beetroot evenly so they pickle properly.
- Refrigerate Overnight: Let the beetroot sit overnight for the best flavor.
- Adjust Vinegar: If you like more tang, add a little extra vinegar to taste.
Nigella Quick Pickled Beetroot Recipe