Makes 1 jar
adjust servings:

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  1. Preheat the oven to 220˚C/200˚C fan/gas mark 6.
  2. Trim any leaves from the beetroot and wrap each one tightly with tinfoil to form individual parcels. Place on a baking tray and bake for 50 minutes.
  3. Remove from the oven and allow to cool for at least an hour.
  4. Put on a pair of gloves and remove the tinfoil.
  5. Use a knife to peel the skin from the beetroots carefully, then slice them thinly.
  6. Combine the vinegar, water, salt, sugar and spices in a saucepan over a medium heat. Allow the mixture to heat through without letting it boil.
  7. Layer the onion and beetroot in a warm sterilised jar.
  8. Using a spoon, remove all the all spice, cloves, peppercorns and bay leaf from the saucepan.
  9. Pour the pickling liquid over the vegetables and allow to cool, then seal the jar.
  10. Once cool, keep in the fridge for up to two months.

Nutrition Facts

Per 100g serving: 38kcals, 0.1g fat (0g saturated), 7.6g carbs, 5.5g sugars, 1.1g protein, 1.4g fibre, 0.353g sodium

We definitely recommend that you wear gloves while handling the roasted beetroot. Nobody wants pink fingers!