A far cry from soggy overly-vinegared beetroot, this lightly spiced pickled beetroot is crunchy and captures the rich earthiness of fresh beetroot ... bring to a simmer and cook for 10 minutes.

The pickled beets ... Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South Carolina Prep: 35 min. + chilling, Cook: 5 min.

To store fresh beetroot, cut off the leafy tops and then place to dry in a single layer in a wooden or cardboard box. To cook wash - but don’t peel - the beetroot and either boil, steam or bake ...

We’re starting to get an abundance of beetroot in the autumn garden. We love eating it grated raw or roasted to use in salads. But I’ve never actually pickled it — always used the canned ...

Beetroot, sliced, pickled and ... Even better, eat it raw, grated and included in salads and sandwiches. Baked beets have the most intense flavour but require double the cooking time of other ...