Solution for poaching or pickling red beetroot

Solution for poaching or pickling red beetroot

By
From
French Lessons
Makes
1 kg
Prep
20 mins
Photographer
Steve Brown

Home-pickled beetroot is so much better than shop-bought. I love them in salads and sandwiches, at barbecues and picnics, and even with the Sunday roast!

Ingredients

Quantity Ingredient
1kg large or baby red beetroot
100ml cabernet sauvignon vinegar
2 litres water
50g sugar
200ml red wine
1 teaspoon salt
100ml ruby port

Method

  1. Wash the beetroot well to remove all grit and sand and place them in a large saucepan. Combine the remaining ingredients in a large pitcher and stir until the sugar and salt have dissolved. Pour onto the beetroot, making sure they are completely covered.
  2. Heat gently until nearly simmering. Poach gently, uncovered, for about 2 hours or until tender when tested with a sharp skewer. Allow to cool slightly and peel away the skin while still warm. Cut into small pieces.
  3. Pour the poaching liquor through a piece of muslin and then tip back into to the saucepan. Return the pan to the heat and bring to the boil. Simmer until reduced by a third. You are looking for a good depth of flavour and a balance of sweetness and acidity.
  4. Spoon the beetroot pieces into 2 sterilised Kilner jars and pour in enough liquor to cover them completely. Store in the refrigerator for up to 3 weeks.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again