Pickled Beetroot Salad recipe

Rate it

10/30/2011

Add to Favourites print

Print version |

Print Ingredients | email

Email to a friend

Click image to enlarge...

Make your own Beetroot salad, otherwise known as Beetslaai, with this South African recipe.

Ingredients

750g to 800g raw beetroot
1 cup (250 ml) water
1 cup (250 ml) brown vinegar
1 cup (250 ml) sugar
1/4 teaspoon (1 ml) salt
1/4 teaspoon (1 ml) ground cloves
1/4 teaspoon (1 ml) ground cinnamon
1/4 teaspoon (1 ml) ground ginger
1/4 teaspoon (1 ml) all spice (optional)
Pinch of black pepper

Directions

Wash and trim the ends from the beetroot and place in a saucepan.

Cover with boiling water and boil until tender. This can take about 30 minutes, but the time depends on the size of your beetroot.

Peel the skins and cut them into slices or wedges.

Use a large stainless steel saucepan to heat the water, vinegar, sugar and spices together. Stir until the sugar is dissolved and bring to the boil.

Add the beetroot, lower the heat, put the lid on the saucepan and simmer for 20 minutes.

Spoon the hot beetroot and sauce in to sterilised jars and seal the jars

Allow the flavour of the beetroot to develop for at least a week before opening.

This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.

Print version |

Print Ingredients | email

Email to a friend

Add to:

Facebook | Digg this story

Digg | |

views: 10101 avg rating: 3.08 votes: 140