A far cry from soggy overly-vinegared beetroot, this lightly spiced pickled beetroot is crunchy ... Set aside. Put the vinegar, 175ml/6fl oz water and the sugar in a large saucepan.

In a saucepan, bring the vinegar mixture, sugar, onion, garlic, mustard seeds, bay leaves, cloves, peppercorns, thyme and oregano to a boil. In a large pot of boiling salted water, cook the beets ...

When we say beetroot, thoughts may immediately turn to the jars of vinegary slices of pickled beets, favoured at retro dinner parties, but believe us when we say, they are so much more than that.

Directions Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel ...

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 ...

We show you how to roast beetroot, pickle beetroot and oven-steam it. To store fresh beetroot, cut off the leafy tops and then place to dry in a single layer in a wooden or cardboard box.