I wish I had a pound for every jar of pickled beetroot (beets) that I put up when my family was growing up. I'd be a very rich woman. I used to put up tons of fruits and vegetables every year . . . jams and jellies, pickles and relishes . . . chutneys and fruit butters. Dill pickles were always a favourite along with green tomato chow . . . but I don't mind admitting my favourite of it all were the pickled beetroot. I LOVE PICKLED BEETROOT!
Of course with there just being two of us in the house now, its just not practical these days to do all that preserving, but I do get a hankering from time to time for some home pickled beetroot. Oh, I know I can buy it in the shops . . . but it's just not the same.
I love, LOVE this recipe because you end up with just one jar of lovely pickled beets . . . and you start off by roasting them. Did you know that roasting beetroot enhances this lovely vegetables natural sweetness? It does . . . I love roasted beetroot.
The brine for these is a simple one . . . red wine vinegar, sugar and water flavoured with salt, cinnamon, cloves, peppercorns, star anise and a goodly pinch of crushed red chillies . . . depending on how much fire you want in your ice. I prefer less, but if you like spicy things you can certainly add more.
Beautiful on their own with grilled meats and fish . . . or in sandwiches, or (my personal favourite) in lovely salads with goats cheese and plenty of salad greens! Mmmmm . . . so good. I just adore these.
*Fire and Ice Roasted Pickled Beetroot*Makes one pint jar