Make this pickled beetroot recipe ahead of time, to add lots of flavour to your next beef dish.
Just 5 ingredients go into making these deliciously sweet and sour pickled beetroots. These are perfect as a side dish, or on top of a beef salad – packing heaps of flavour for any dish. This recipe uses saltbush – a native Australian herb which is salty and herby in flavour. This is an underutilised native food – especially given how versatile it is.
Method
- Wash beetroot under running water.
- Place in a large pot and cover with cold, salted water, bring to the boil over a high heat.
- Reduce heat to a simmer. Allow to simmer for 1 hour.
- Drain off water
- Under running water, while still warm, remove skin from beetroot with your fingers
- Cut Beetroot into wedges and place in a large bowl.
- Combine all other ingredients and pour over beetroot, cover and refrigerate over night
