During beetroot season (summer and autumn) I make these marinated beets whenever we have beetroot in the garden or it’s abundant at the farmers’ market.
Makes approx. one 1-litre jar
- 3-4 medium beetroots
- pinch of sea salt
- 1 tablespoon apple cider vinegar or balsamic vinegar
- extra virgin olive oil
- a bay leaf
- 6 black pepper corns
- 2 whole garlic cloves
Cover whole beetroot with water. Add a generous pinch of salt. Bring to a boil and simmer gently until tender, about 35-40 minutes. (Or use a pressure cooker to speed up cooking.)
Remove from the heat and leave the beets to cool completely in the cooking liquid. Once cool, rub off the skins. Slice into 2-3mm slices and stack into a glass jar. Cover with the cooking liquid and the vinegar and a drizzle of olive oil. Store in the fridge, use in sandwiches/burgers or as a side dish.
Consume within one week.