Tonight I decided to preserve the two mammoth Beetroot that I picked from the garden a couple of days ago. I’d love to claim ownership of this recipe, but I wouldn’t take that away from a certain Delia “Lets be Avin you” Smith. That was a football reference for my non football following followers, google it! The steps are easy and I’ve attached some of my photos from each stage.
Quantities required are:-
450g of Beetroot
175ml of Red Wine Vinegar
1/2 teaspoon of Mixed Pepper Cloves
1/2 teaspoon of Maldon Sea Salt Flakes
2 x Shallots
This little lot cost me £6.90 but then I grew the Beetroot so probably around £8 if you had to buy them. I also chose an Organic Red Wine Vinegar, it only seemed fair!
You will also require a 1/2 liter glass jar to keep this in once completed. This must be sterilized before hand. I just wash it and put it in oven at no more than 130c to dry out. The rubber seal is washed by hand and placed in kitchen roll to dry.
Firstly you need to cut back the stalks and roots to no more than an inch on the Beetroot. All you need to do then is wash them but leave the skin on. Wrap these in a parcel of foil and put on at 190c for a minimum of 3 hours. Mine took just under this but I tested how well they were cooked by using a skewer tip to see if it glided through softly. They should look similar to my effort below:-
It was at this point I peeled the two shallots as this allowed for the Beetroot to cool down and chopped them finely. Once these were chopped, I started to prepare the vinegar.
The vinegar sauce or dressing whatever you call it is simple to make. Take the 175ml of Red Wine Vinegar and add the 1/2 teaspoon of Pepper Corns and Sea Salt to it. Being to the point of simmering and then you can take it off the hob. This gives you a lovely mixture of colors and a very strong smell. I ended up requiring 250ml of the Red Wine Vinegar so be prepared to pro rata extra Pepper and Salt to suit this. It was at this point I peeled the Beetroot that had cooled down and started chopping them finely.
Now you need to take the sterilized jar and make sure it is still warm. If you don’t you risk a cracked jar. You need to layer the Beetroot and Shallots so they form nice compact layers. Once you have done this to just below the top of the jar, you are ready to add the Vinegar.
I poured the Vinegar from the Pan back into the glass jug as it is easier to fill the Jar this way. In order to ensure the risk of cracking is removed, once the vinegar had reached simmering point, I sat the jar in cold water. This allowed it to be cooler. I then poured slowly the Vinegar with Pepper Corns shimmering into the jar, ensuring the top layer is covered.
Once this was completed, I shut the jar tight and clanked the lid down. According to Delia this will be edible in 2 days. It can last up to 2 years, I think I will be nibbling on this sooner. Please note the Shallots are added raw and not cooked. Only time will tell how good these taste, but I’m going to give the ease of this recipe an 8/10. The only down side is the 3 hours waiting for the Beetroot.