Pickled beetroot by Alliz. A Thermomix <sup>®</sup> recipe in the category Side dishes on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

You are here:

Print to PDF

[X]

Print recipe

Pickled beetroot

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

0 portion(s)

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

Add to shopping list

6

40min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Alcohol-free Egg free Gluten free Lactose free Non-dairy Vegetarian Nut free BBQ Cooking Preserving Cooking for 2 person Easy Low budget Natural Side dish Vegetable dish

Recipe's preparation

Cooked Beetroot

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.
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 , and allow to cool down. Keep the liquid from the bowl
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.

Accessories you need

Varoma
buy now

Simmering basket
buy now

Spatula
buy now

Measuring cup
buy now

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. 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.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.