Delia prefers to bake rather than boil her beetroots and then pickle them in red wine vinegar rather than the more usual malt. This, she told me over a Cherry Bakewell, goes to make a milder more beetrooty pickle.
Preparation time: 20-30 minutes
Cooking time: 2-3 hours
Skill level: easy
- fresh raw beetroot – 450g
- red wine vinegar – 175 ml
- 2 shallots
- peppercorns – ½ tsp
- fine sea salt – ½ tsp
Pre-heat your oven to gas mark 5 (190C)
Top and tail the beetroot, wipe away any soil with a damp cloth and wrap up together in foil. Place on a baking sheet and roast in the oven for 2-3 hours or until tender when stabbed with a skewer.
Peel when cool enough to handle and cut into thin slices.
Peel and thinly slice the shallots.
Pour the vinegar into a saucepan, add the peppercorns and salt and bring to a simmer.
Delia pays us a visit at Yumblog Towers
Layer the beetroot and shallots into a sterilised* (500 ml) jar and pour over the vinegar.
When cool, add a pretty label.
Delia’s Pickled Beetroot with Shallots will be ready to eat after 2 days.
* Wash the jar(s) in warm soapy water, rinse and place in a moderate oven for 5 minutes.
Verdict: The red wine vinegar gives this pickle a milder flavour than the shop-bought stuff. Very tasty indeed, Delia.
Drink: K4e with UHT milk and (French) sugar lumps.
Entertainment: Jon Holmes on 6Music. Two texts read out for Blogger-R, one for Blogger-D.