Pickled beetroot salad (beetslaai)
A bottle or two of tangy beetroot is a very handy thing to have in the pantry when you need to conjure up salad in a hurry. This spicy beetroot salad, also known as pickled beetroot or even beetroot relish, is a favourite in both South-Africa and New Zealand.
The one issue we have with beetroot salad is how the sauce runs all over your plate and turns everything red, but a friend showed Marietjie how she serves beetroot in wee bowls that are small enough to be placed on each plate. This way, the sauce stays out of trouble.
- 750 to 800 gram raw beetroot
- 1 cup (250 ml) water
- 1 cup (250 ml) brown vinegar
- 1 cup (250 ml) sugar
- 1/4 teaspoon (1 ml) salt
- 1/4 teaspoon (1 ml) ground cloves
- 1/4 teaspoon (1 ml) ground cinnamon
- 1/4 teaspoon (1 ml) ground ginger
- 1/4 teaspoon (1 ml) all spice (optional)
- Pinch of black pepper
- Wash and trim the ends from the beetroot and place in a saucepan.
- Cover with boiling water and boil until tender. This can take about 30 minutes, but the time depends on the size of your beetroot.
- Peel the skins and cut them into slices or wedges.
- Use a large stainless steel saucepan to heat the water, vinegar, sugar and spices together. Stir until the sugar is dissolved and bring to the boil.
- Add the beetroot, lower the heat, put the lid on the saucepan and simmer for 20 minutes.
- Spoon the hot beetroot and sauce in to sterilised jars and seal the jars.
Allow the flavour of the beetroot to develop for at least a week before opening.
Pickled beetroot will keep for 6-8 months stored in a cool, dark place. Once opened, store in the refrigerator and serve cold.
Tip: use surgical gloves when you peel the beetroot, to prevent your hands from getting beet red.