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Pickling golden beetroot – just 4 ingredients

golden beetrootsPickling golden beetroot – just 4 ingredients: If you need a reason to wander around your local farmer’s market, an opportunity to meet unusual fruits and vegetables is one. Afterall, it’s not everywhere you can find golden beetroot – or ‘beets’ as they call them around here. 

The first time we ever saw a golden beet was at The Farm at Rockledge Garden’s and immediately needed to know what the difference was. So, it was off to The Big Dream Factory Kitchen to find out.

golden beetroots

We hear many people say that beetroot is really difficult to cook, that it takes too long and ultimately they give up on the whole idea. NEWS FLASH!! All you need is a roasting pan, foil and 30 minutes with the oven on. No stirring, no draining, no watching, no danger of burning. That’s it! Once the beetroot is roasted you simply peel it and in this case, marinate it in a light vinegar for a day.

Come with us through the easy recipe for pickling golden beets – just 4 ingredients.

Ingredients for about 4 cups

  • 2 lb (1 kg) golden beets, top and tailed
  • 1 cup cider vinegar
  • 1/2 cup water
  • 1/2 cup sugar or honey

pickled golden beetroot

  1. Pre-heat the oven to 365.
  2. Place the beets into a roasting pan with 1/4 cup water. Cover tightly with foil and place in the centre of the oven for 30 minutes.
  3. Meanwhile, in a saucepan add the vinegar, water and sugar. Warm the water and stir just until the sugar is dissolved. Set aside.
  4. When they are tender, remove the beets when they are cool enough to handle, remove the skins. This is easily done with the back of a knife.
  5. Slice the beets thinly then add them to the vinegar/sugar solution, cover and refrigerate overnight.

And the difference between these golden beets and the everyday rich purple variety. The golden beets are a little more sticky which means they are a little more sweet. Yummmm!

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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