Pickled Beetroot
Ingredients
½ kg beetroots
1 tbsp. whole black peppercorns
4 thyme sprigs
1½ cups Rosé wine
¾ cup sugar
⅓ cup red wine vinegar
2 tsp. salt
1 tbsp. whole black peppercorns
4 thyme sprigs
1½ cups Rosé wine
¾ cup sugar
⅓ cup red wine vinegar
2 tsp. salt
Method
Beets:
1) Preheat oven to 220 °C.
2) Leave the root and stem on the beetroots, scrub with a brush.
3) Place the beetroots in a square baking dish and add water to a depth of 5 cm.
4) Cover with foil and place in the oven for 50 minutes.
5) Drain and cool.
6) Peel the beetroots and cut them into wedges.
7) Place the beetroots in a large heatproof glass jar or bowl, adding peppercorns and thyme.
1) Preheat oven to 220 °C.
2) Leave the root and stem on the beetroots, scrub with a brush.
3) Place the beetroots in a square baking dish and add water to a depth of 5 cm.
4) Cover with foil and place in the oven for 50 minutes.
5) Drain and cool.
6) Peel the beetroots and cut them into wedges.
7) Place the beetroots in a large heatproof glass jar or bowl, adding peppercorns and thyme.
Mixture:
1) Combine raspberries and the remaining ingredients in a medium saucepan.
2) Cook for 4 minutes and bring to a simmer, stirring occasionally, until the sugar dissolves and the raspberries begin to break down.
3) Pour this mixture, still hot, into the beetroot jar, then cover and chill for 8 hours.
1) Combine raspberries and the remaining ingredients in a medium saucepan.
2) Cook for 4 minutes and bring to a simmer, stirring occasionally, until the sugar dissolves and the raspberries begin to break down.
3) Pour this mixture, still hot, into the beetroot jar, then cover and chill for 8 hours.
Enjoy!
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