Soft Brown Sugar
This popular sugar is used...
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Savoury
Preserved Beetroot
15 mins
1 hours
5 mins
Easy
20
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- Ingredients
- Method
Ingredients
- 1.5kg beetroot bulbs, stems removed
- 400ml apple cider vinegar
- 400ml water
- 240g (1 ½ cups, lightly packed) Chelsea Soft Brown Sugar
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole cloves
- 1 teaspoon salt flakes
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Method
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. Set aside to cool slightly.
Wearing disposable gloves to avoid staining your hands, remove the skin and discard. Cut the beetroot into wedges. Pack beetroot into dry, sterilised jars.
Combine the vinegar, water, Chelsea Soft Brown Sugar, peppercorns, cloves and salt in a large saucepan over high heat. Bring to the boil. Cover and set aside to cool.
Cover the beetroot with the vinegar mixture and seal.
Storage tip: Store in a cool, dark place for 1 month. Once opened, store in the fridge.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
What did you think of this recipe?
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