Better than Shop-Bought Marinated Beetroot
It’s no secret that I love organic beetroot, it’s really that kind of dependable veggie all year round. With its earthy flavour it pairs well with most ingredients making it very versatile.
In this recipe I am going to keep it really simple, organic beetroot are poached and added to a sweet and sour marinade while still warm, this way the beetroots soak up the wonderful marinade.
I am trying to keep a jar of the beetroots in my fridge ready to be tossed in a salad and they will make a delicious topping too.
Serving suggestions:
Better than Shop-Bought Marinated Beetroot
So much better than shop-bought jarred marinated beetroot. A simple and easy way to cook beetroots and I try to have a jar of these marinated beetroots in my fridge.
Ingredients
- 1 bunch beetroot 1kg
- 1/2 red onion very finely sliced
- 3 tbsp muscavado sugar brown sugar or normal sugar
- 3 tbsp apple cider vinegar
- salt & pepper
Instructions
- Give the beetroot a good scrub but don't worry about peeling them. In a large saucepan add the beetroot and plenty of water and bring to a gentle simmer, simmer until the beetroots are knife tender - drain and set aside to cool slightly.
- While the beetroots are cooking let's make the marinade. In a bowl large enough for the beetroots, add the finely sliced onions, sugar and apple cider vinegar, stir to dissolve some of the sugar, have a taste and adjust the marinade to your taste, but ideally we are looking for the perfect balance between the sugar and the acidity.
- While the beetroots are warm, simply peel the skins off by rubbing them with your fingers or kitchen paper. Cut the beetroots in bite-sized chunks and add to the marinade. Toss well, ensuring the marinade coats the beetroots. Set aside for at least 15 minutes.
- The beetroots in marinade can be eaten immediately or kept in the fridge easily for a week. Enjoy!
Tried this recipe?Let us know how it was by tagging @adreskitchen on Instagram!
