2 raw beetroots
1 cup of balsamic vinegar
2 cinamon stick
2 star anise
A few cloves and peppercone
1/2 teaspoon of allspice
Shallots (optional)
Ginger (optional)
Brown sugar

How to cook beetroot
Wash the raw beetroots gently to remove dirt. Leave the skin on and boil them in water til cooked. To check whether they are done, pierce them with a fork. Tender beetroots means you can remove them from heat and are ready to eat or pickle. Never cut uncooked beetroots if you intend to boil them. The red cell, or pigment known as betalins, will leak. Betalin is most stable in PH 4.0 to 5.0, which makes beetroot good in vinegar.

Preparing beetroot for pickling
The skin of cooked beetroots can be peeled off very easily. Once the skin is removed, you can half them and cut them into 5mm slices as shown in the photo. Try a couple at this point if you have not taste them before. Cooked beetroots are sweet and can also be made into soup, mix with potatoes and pasta.

Leave the rest aside while you prepare the spiced vinegar. To prevent staining, cut on porcelain or glass.

How to spice vinegar
Place the vinegar in a saucepan and bring it to simmering point. Turn the heat down, put in the spices and let them infuse in the vinegar for 30 minutes. Add brown sugar according to your own preference of sweetness. Stir in beetroot slices and cook in very low heat for another 20 minutes or so. Leave it to cool to absorb the flavour.

Storing the pickled beetroot
Clean the non-corrosive jars that you will be using to keep the beetroot in hot water to which has been added a small drop of washing up liquid. Rinse under a clean running tap and leave to stand on some clean kitchen paper towel, tops down. When well drained, place in oven, set on the lowest setting, turn off oven after 30 minutes and let cool in oven before use.

Pack beets tightly into the cold jars, pour in vinegar, making sure that ½ inch of vinegar covers beets. Cover tightly and label. Keep pickled beetroot in the fridge.

How to serve beetroot
Pickled beetroots goes well in salads and sandwiches. They are also good accompaniment for Roast Pork Loin. Try them with vanilla ice cream or yogurt too!