Pickled Beetroot

So its allotment season! what to do with gluts of food? so today I had an overabundance of beetroot and decided it is that pickling time of year.

You will need:

 

  • Jars
  • 125ml of white wine vinegar
  • 125ml of water
  • 1/2 tbsp of whole black pepper
  • 1/2 tbsp of sea salt
  • 1/2 tbsp of cinnamon

 

Rub the beetroot with a little coconut oil and wrap tightly in foil, put in an oven at 200 degrees and roast for around 35/45 minutes.

Whilst the beets are roasting place all other ingredients into a pan and bring to the boil. one the beets have roasted peel of the skin and place in sterilised jars (mine in the picture are tri coloured beets hence the odd colouring) pour over the pickle and leave for a week before using!

Simple as! plus beets are great for: iron and folate (naturally occurring folic acid). It also contains nitrates, betaine, magnesium and other antioxidants (notably betacyanin). More recent health claims suggest beetroot can help lower blood pressure, boost exercise performance and prevent dementia.

 

 

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