A far cry from soggy overly-vinegared beetroot, this lightly spiced pickled beetroot is crunchy and captures the rich earthiness of fresh beetroot. It’s especially good with pan-fried mackerel ...

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.

We’re starting to get an abundance of beetroot in the autumn garden. We love eating it grated raw or roasted to use in salads. But I’ve never actually pickled it — always used the canned ...

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 ...

1 Spiced beetroot Place the beetroot in a pot and cover with water. Add the rest of the ingredients. Cook until soft, drain and peel off the skins. Place in a bowl. 2 Pickled onions Place all the ...

The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler ...