There are lots of recipes for pickled beetroot, I’m going to use one that is liver friendly, however they’re mostly the same but Dr Cabot’s recipe adds onion as onion is good for the liver.


1 Bunch Beetroot

1 medium Red Onion

1 large Bay Leaf

1/2 cup Organic Apple Cider Vinegar

1 tbsp Honey

1 Clove

Black Pepper and Salt

Juice 1/4 Lemon

1/2 tsp Fresh Mustard or approx 20 Mustard Seeds


Wash and Peel Beets and chop into chunky pieces.  Fill saucepan with water add beets and spices (water should cover the beets generously) Heat, then add honey, vinegar and lemon juice.

Cook on low heat for 45 minutes, add chopped red onion and cook on low for another 25 minutes.

Check occasionally so as not to overcook

At this point it can be served hot as a side dish or drain and cool for salads.

I found a lovely little vinaigrette to go with this.


Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard.  Whisk ingredients together with a fork.  The dry mustard will help to emulsify the vinaigrette.  Adjust to taste.  Add salt and pepper to taste.

Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.

Please Note:  This is not preserving and should be eaten within the week.

 Handy Tip:  How to Remove Beetroot Stains from your Hands!

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