Pickled beetroot

Goat's curd with soda bread and pickled beetroot - Frank Camorra.
Goat's curd with soda bread and pickled beetroot - Frank Camorra. Photo: Marina Oliphant

A great match with goat's cheese or Persian fetta, this pickle is also wonderful served with barbecued kangaroo or beef. It will keep for up to three weeks in the fridge.


½ tsp fennel seeds

6 large beetroots

350ml malt vinegar

75g brown sugar

3 cloves

1 tsp minced ginger

3 garlic cloves, minced

1 bird's-eye chilli, finely chopped

10 black peppercorns

1 tsp sea salt


Dry-roast fennel seeds in a frying pan over a gentle heat until fragrant, then cool and grind to a powder.

Cook beetroots whole in a large saucepan of boiling water until soft. Refresh beetroots in cold water and peel, then coarsely grate into a large bowl.

Put remaining ingredients, including ground fennel, into a stainless steel saucepan and bring to the boil. Reduce to a simmer, then cook until liquid has reduced by a third.

Pour hot liquid over grated beetroot, stir well and pack into two sterile, 500-millilitre jars.