A far cry from soggy overly-vinegared beetroot, this lightly spiced pickled beetroot is crunchy and captures the rich earthiness of fresh beetroot. It’s especially good with pan-fried mackerel ...

This red cabbage and beetroot version will add a bit of zing to any dish, not to mention a particularly dramatic colour… 1. First, prepare the pickling liquor. Put all the ingredients into a ...

Wash, peel and slice the beetroot into thinly sliced, 1-2mm thick discs. Bring to a boil in a large pot, the vinegar, water, sugar, salt, and spices. Lower the heat to a simmer, stirring to ...

The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler ...

3. Crush the remaining mustard seeds in a pestle and mortar and add them to the beetroot mix, stirring until everything is fully mixed. 4. Place the beetroot pickle in a sterilised jar.

Beets come in a variety of sizes and colors, which allows you a number of ways to use them. It is not hard to find recipes ...