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Monday, May 14, 2012

Homemade Pickled Beetroot


















Beetroot is also one of my favorite root veggie besides red skin radish....love eating them as salad or as pickles. I read about how good they are for our health that I have decided to add them  more often into our diet. Pickled them in red wine vinegar and they really make good appetizer .   It can be addictive .... I will take a few pieces out of the jar each time I have dinner at home, it is really great to chew on this crunchy  flavorful beetroot . I realized that I have not been cooking much , thus for the lack of posts lately :(  


















Beetroot contains the powerful anitoxidant betacyanin which gives beetroot its deep red hue.  It purifies the blood and has anti-carcinogenic properties and it boosts the body's natural defenses in the liver ,regenerating immune cells and it also contains silica, vital for healthy skin, fingernails. ligaments, tendons and bones.  And beetroot is rich in Vitamin C, Vitamins B1, B2, B3,B6 , calcium , phosphorus and iron . And the best thing is its juice helps reduce high BP :) Wow...lots of benefits and I think I like the idea that it helps detox the body.

Back to the topic of pickled beetroot.  There are many versions of pickled beetroot but I choose the one with red wine vinegar and bayleaf to it for some flavor.  This pickled beetroot can last for  1-3 months in the fridge.  I served it as an appetizer  :)  You can serve this as a side to your fish or meat or add to your salad. For me it is addictive !  










Homemade Pickled Beetroot

Ingredients:-

1 med beetroot ( amount up to individual ) wash and brush clean with a veggie brush
4-5 shallots - remove skin , wash and pat dry with paper towel
(A)
1 - 1 1/2 cups red wine vinegar
1 tbsp castor sugar
a pinch of salt
1 dried bayleaf


Method:-
Boil (A) till the sugar dissolved and put aside to cool.

Meanwhile boil some water , wash the beetroot in cold water with a veggie brush. .  Put the cleaned beetroot into the boiling water and cook the beetroot for 10-15 minutes.  Drain and pat  dry. Peel off the skin and dice into small cubes.   Put the diced beetroot and shallots into a clean and sterilized jar . Pour the red wine vinegar mixture over the beetroot. Make sure the vinegar covers all the beetroot.  Close the lid tight and leave it in room temperature for 2 hours. After which store it  the fridge and let it pickle for three days to a week before serving.


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9 comments:

  1. phong hongMay 14, 2012 at 6:14 PM

    I have never eaten beetroot and my impression is that it is not tasty. But since I love pickles, perhaps this will be my first intro to beetroot. I will try this recipe.

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  2. BlackswanMay 14, 2012 at 8:20 PM

    Wow! I eat beetroots & sometimes make juice at home but have never tried pickled beetroots. Very well done, dear!

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  3. lenaMay 14, 2012 at 9:42 PM

    always admire the way you made all these pickles,cured salmon,all sounds like a great accompaniment!

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  4. ann lowMay 14, 2012 at 11:46 PM

    I love the colour of this pickle. Bookmarked!!

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  5. ICook4FunMay 15, 2012 at 4:09 AM

    I never pickle beet before. I usually juice it or just roast it and add it into our salad. I have to try this out. I planted some beets, hope it grow :)

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  6. Sonia ~ Nasi Lemak LoverMay 18, 2012 at 10:33 AM

    usually i made into juices, you pickle it sound refreshing.

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  7. ElisabethMay 18, 2012 at 11:41 AM

    Hi Elin-thank you for your kind words on my blog, and thanks for the follow...happily followed you back, as well!

    Your pickled beets are amazing, love the shallots that also took the beautiful color of the beets. Love, beets very much and often roast them, but I would love to make it your way...great recipe, and pretty presentation!
    Hugs,

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  8. My Little SpaceMay 21, 2012 at 8:59 AM

    Elin, thanks so much for posting this recipe. I'm trying to make this too cause I love pickled beetroot going with my sandwiches. But the last time I made them, the colour didn't turned out nice. Not as red. May I know where to get the red wine vinegar?
    However, hope you're having a great week ahead.(((hugs))
    Kristy

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  9. Elin ChiaMay 21, 2012 at 10:09 AM

    Gertrude....growing your own beets...gosh I wish I could grow them in my gardens too :) You must really try pickled them in red wine vinegar with the bayleaf and shallots...lovely flavor.


    Kristy , I bought this from Intrico , your friend's shop in Ipoh Garden :) I don't see them in supermarket at all. The one I am using is Heinz Red Wine Vinegar. You must try pickled..they are delicious...really. Herbs infused..awww lovely and good for health too !

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