A Bright Beetroot Salad That Goes With Everything

Beetroot (or beets) is a deep purple root vegetable used in many ways in various cuisines around the world. They’re popular not just for their taste, texture and colour but also because they’re packed full of essential nutrients, including potassium, iron, manganese, vitamin C and vitamin B9. 

Rich in fibre, beetroot and beetroot juice have been associated with numerous health benefits, including improved blood flow, reduced blood pressure and even a noticeable increase in physical performance. This makes them a healthy addition to any family table, and a popular one for younger members of the family because they aren’t another green veggie, even though bright red blotches on tablecloths and clothes are more or less inevitable.

When beetroot is in plentiful supply and cost-effective, why not bottle some up and store in your cupboard so you have some on hand to add to a plate when you’re looking for an extra something? Sometimes it’s the little things that you add to your meals that can make an ordinary meal seem extraordinary.

This is a pantry staple and a recipe you’ll soon make your favourite. If you want to spice it up a little, you could add a whole red chilli that’s been pricked lightly with a toothpick to distribute its heat.

Beetroot Salad

  • Servings: 1 litre jar
  • Difficulty: easy
  • Print


  • Red beetroot – depending on size, between 4 and 6 medium, washed beetroot
  • 1 medium onion finely sliced
  • 150ml red wine vinegar
  • 30ml brown sugar
  • 5 to 6 whole black peppercorns
  • 1 bay leaf
  • 5ml salt
  • 120ml water


  1. Cut the leaves off the top of the beetroot but not too close otherwise their red juice will leech into the water
  2. The leaves can be cooked just as you would cook spinach, so don’t throw them away, they are delicious
  3. Put into the pot and cover with cold water, bring to the boil and cook partially covered for about 45 minutes or until tender
  4. Drain the water and remove the skin and roots
  5. Once cooled, thinly slice the beetroot into a bowl
  6. In a medium pot, combine the onions, red wine vinegar, peppercorns, bay leaf, brown sugar, and salt
  7. Cover and bring to the boil
  8. Pour this mixture over the beetroot and allow it to cool slightly
  9. This can now be packed into sterilised canning jars and stored in a dark place and once opened store the jar in the refrigerator
  10. If you can’t wait it is also fantastic eaten right away
  11. For a shortcut, buy a packet of ready-cooked beetroot and skip the cooking steps
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07/03/2022 06:19 am GMT

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