Beetroot is also one of my favorite root veggie besides red skin radish....love eating them as salad or as pickles. I read about how good they are for our health that I have decided to add them more often into our diet. Pickled them in red wine vinegar and they really make good appetizer . It can be addictive .... I will take a few pieces out of the jar each time I have dinner at home, it is really great to chew on this crunchy flavorful beetroot . I realized that I have not been cooking much , thus for the lack of posts lately :(
Beetroot contains the powerful anitoxidant betacyanin which gives beetroot its deep red hue. It purifies the blood and has anti-carcinogenic properties and it boosts the body's natural defenses in the liver ,regenerating immune cells and it also contains silica, vital for healthy skin, fingernails. ligaments, tendons and bones. And beetroot is rich in Vitamin C, Vitamins B1, B2, B3,B6 , calcium , phosphorus and iron . And the best thing is its juice helps reduce high BP :) Wow...lots of benefits and I think I like the idea that it helps detox the body.
Back to the topic of pickled beetroot. There are many versions of pickled beetroot but I choose the one with red wine vinegar and bayleaf to it for some flavor. This pickled beetroot can last for 1-3 months in the fridge. I served it as an appetizer :) You can serve this as a side to your fish or meat or add to your salad. For me it is addictive !
I love the pickled shallots too and the beetroot
really colored shallots to a nice ruby color...
both are crunchy and flavorful :) yum!
Homemade Pickled Beetroot
1 med beetroot ( amount up to individual ) wash and brush clean with a veggie brush
4-5 shallots - remove skin , wash and pat dry with paper towel
1 - 1 1/2 cups red wine vinegar
1 tbsp castor sugar
a pinch of salt
1 dried bayleaf
Boil (A) till the sugar dissolved and put aside to cool.
Meanwhile boil some water , wash the beetroot in cold water with a veggie brush. . Put the cleaned beetroot into the boiling water and cook the beetroot for 10-15 minutes. Drain and pat dry. Peel off the skin and dice into small cubes. Put the diced beetroot and shallots into a clean and sterilized jar . Pour the red wine vinegar mixture over the beetroot. Make sure the vinegar covers all the beetroot. Close the lid tight and leave it in room temperature for 2 hours. After which store it the fridge and let it pickle for three days to a week before serving.
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