The beetroot season is coming to a end, so here is a wee recipe to help preserve your beetroot for a later date in a sweet and spiced vinegar.
4-5 tsp coarse crystal sea salt
1tbsp black peppercorns
1tbsp yellow mustard seeds
few pieces of mace blades
pinch of dried chilli flakes
2 bay leaves
700ml white wine vinegar, plus 3 ½ tbsp
100g light brown soft sugar
1. Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200c/180c fan gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.
2. To make the pickled vinegar, put the whole pieces in a saucepan. Toast over a low heat until they begin to smell aromatic. Ad the dried chilli flakes last, as they can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
3. Pack the beets into sterilized jars, add 1 tsp coarse crystal sea salt to each, then pour over the hoy vinegar and seal. Ready to eat in 2 weeks or longer.