Beetroot is a much underrated vegetable as far as I am concerned, I love to roast them and serve them as a vegetable in their own right or preserve them for a later date.
Pickling beetroot couldn’t be simpler. Take some fresh beetroot, give them a wash and roast until tender, about twenty - forty minutes, depending on their size. Once cooked remove from the oven to cool slightly. The skins will peel away quite easily. If large, slice as desired.
While all of this is going on get a saucepan and bring enough malt vinegar to cover the beets to the boil. Add a cinnamon stick, three or four cloves, a bay leaf or two, some peppercorns, a couple of dried chillies and a sprinkle of coriander seeds. Let it boil, whisk in some white sugar (not essential but I like it) to take some of the acid bite away then leave to cool. Once cool, strain the vinegar over the beetroots which are now sat snuggly in a sterile jar.
Seal and wait. Once opened, keep in the refrigerator. This will keep for a long time in the fridge.