Marinated beetroot

Over night preparation time
Over 2 hours cooking time
Serves 4-6

A great little make-ahead side dish that would work well with roasts and veggie feasts. Not quite pickled, these beetroot are still sweet but also a little sour.



·         650g raw beetroot

·         500ml white or red wine vinegar

·         2 litre water

·         pinch of salt

·         2 garlic cloves, sliced

·         1 tbsp dried oregano

·         1 red chilli, finely chopped

·         500ml olive oil


Preparation method

1. Wash and scrub the beetroot under cold running water. Place them in a saucepan with the vinegar, salt and water and bring to the boil. Reduce the heat, cover then pan and simmer for about 1¼ hours until the beetroot is tender. Meanwhile, combine all the marinade ingredients in a bowl and set aside.

2. Once the beetroot is cooked, drain, place on a cloth and pat dry. Remove the skins with the help of the cloth. Cut into slices, place in the marinade and mix well. Leave for a day before serving. The beetroot will keep for several days in a covered container in the fridge but should be brought to room temperature before serving.

3. Serve with some salami or air dried tuna.