Roasted beetroot preserve

Recipe: Roasted Beetroot Preserve


  • 1.5kg beetroot bulbs, stems removed
  • 400ml apple cider vinegar
  • 400ml water
  • 240g (1 1/2 cups, lightly packed) brown sugar
  • 1 tsp whole black peppercorns
  • 1 tsp whole cloves
  • 1 tsp salt


  1. Preheat oven to 200ºC. Wrap each beetroot bulb in foil. Place on a baking tray. Roast for 1 hour or until beetroot is tender when pierced with a skewer.
  2. Set aside to cool slightly. Wearing disposable gloves to avoid staining your hands, remove the skin and discard. Cut the beetroot into wedges.
  3. Pack beetroot into dry, sterilised jars. Combine the vinegar, water, sugar, peppercorns, cloves and salt in a large saucepan over high heat. Bring to the boil.
  4. Cover and set aside to cool. Cover the beetroot with the vinegar mixture and seal.

Number of servings (yield): 12

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)