Instructions

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.