Preparation time
10min
Total time
40min
Portion
0
portion(s)
Level
easy
Ingredients
Cooked Beetroot
- 500-600 grams Beetroot, unpeeled and untrimmed
- 1.2 litres water
- 250 grams red wine vinegar
- 125 grams sugar
- 1/2 teaspoons Whole Black Peppercorns
- 4 whole cloves
- 1 cinnamon quill
- 1 dried bay leaf
- 1/2 teaspoons salt
Accessories you need
-
Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Wash and scrub beetroot thoroughly. Leave skin, top and tail on. Only cut to reduce the size to fit the Simmering Basket. Otherwise leave whole. Place into the Simmering Basket.
- Add remaining ingredients into the mixing bowl.
"Closed lid" - With the Simmering Basket, lid (obviously) and MC in place, cook for 30mins|100°C|sp2. If you are using jars to store, place the Varoma Basket on top instead of the MC, and put your jars upside down and lids there to sterilise.
- test the beetroot with a knife, and remove if tender. If not, continue to cook for another 10mins|100°C|sp2. If still not tender, continue to cook for a futher 5 mins. Keep going until it is cooked.
- When cooked, remove the basket from the "Closed lid" , and allow to cool down. Keep the liquid from the bowl"Closed lid"
- When cool enough, top and tail beetroot. Use a paper towel to rub/peel skin off. Slice the beetroot and put into the sterilised jars. Pour a bit of the cooking liquid to just cover the beetroot.
Cooked Beetroot
Tip
I was given a bag full of enormous beetroot, and had to do this about five times. I just poured enough hot vinegar liquid to cover the beetroot; poured the rest into a large measuring jug, put the bowl "Closed lid" back onto the base, pushed the scale button, poured the hot vinegar liquid back into the bowl"Closed lid" . then I topped up to the 1200ml again. Put another slug of vinegar, a few more peppercorns, and another teaspoon of sugar in each time.
With the jars, if the lid doesn't pop/seal tight, you will need to freeze the filled jars, or sterilise the cooktop way.
"Closed lid" back onto the base, pushed the scale button, poured the hot vinegar liquid back into the bowl"Closed lid" . then I topped up to the 1200ml again. Put another slug of vinegar, a few more peppercorns, and another teaspoon of sugar in each time.With the jars, if the lid doesn't pop/seal tight, you will need to freeze the filled jars, or sterilise the cooktop way.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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