Sharon Webber, 21st January, 2016.
I am a big lover of beetroot – love the colour, love the taste, love it in a salad, raw, or as a side-dish for a BBQ and in a home-made burger. I remember saying that to my then new-husband who looked at me like I was mad! They don’t do beetroot in burgers where he comes from 🙂
Here is a quick & easy recipe to do with beetroot for that side-dish – great with a BBQ.
Home-Made Spiced Beetroot
Leftover juice from 12 medium-large beetroot
3 cups white vinegar
3 cups white sugar
6 whole cloves
1 teaspoon mixed spice
2 cinnamon sticks
Scrub the beetroot and place it in a large pan. Cover the beetroot generously with cold water and bring to the boil.
Reduce the heat to a simmer and cook the beetroot for 40-50 minutes, or until it is tender when pierced with a knife. Drain off the liquid, reserving 3 cups. Set aside the beetroot until it is cool enough to handle. When it is cool, rub off the skin and slice or quarter – however you like really, the beetroot thickly.
Clean the pan and add the reserved beetroot juice, vinegar, sugar and spices. Simmer for 5 minutes until sugar has dissolved. Add the sliced beetroot back to saucepan to heat through then spoon it into jars. Top up with spiced juice and seal.
Makes about 4 medium jars.
You can use rubber gloves to prevent hands staining when you’re rubbing the skin off the beetroot 🙂
I discovered this next recipe in my favourite food magazine – Dish It is a New Zealand magazine that not only has great recipes, it showcases NZ produce, chefs & places to eat.
- 1 kg of beetroot, peeled, and grated
- 1 apple, grated
- 2 red onions, finely chopped
- 2 cloves garlic, crushed
- 2 teaspoons of sea salt
- finely grated zest 1 orange
- juice of 2 oranges
- 1/2 cup balsamic vinegar
- 1/4 cup water
- 1 teaspoon mixed spice
- 2 teaspoons freshly ground pepper
I used my new food processor to deal to first 4 ingredients! Feeling lazy and it is a hot day Put all of the ingredients in a large heavy-based pot and bring to the boil, stirring to dissolve the sugar.
Reduce the heat and cook, uncovered over a low heat, stirring occasionally, for 1 1/2 – 2 hours, until the liquid has evaporated and the mixture is thick & glossy. Spoon into hot, sterlised jars and seal tightly. (Refrigerate after opening). Makes about 4 cups.
Give these a go if you like beetroot – if you haven’t tried it before, give it a go! It really tastes great.