A far cry from soggy overly-vinegared beetroot, this lightly spiced pickled beetroot is crunchy and captures the rich earthiness of fresh beetroot. It’s especially good with pan-fried mackerel ...

The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler ...

Beet juice is a nutritious beverage with many health benefits. This article reviews the benefits, safety, and use of beet ...

The pickled beetroot is delicious and pairs nicely with the nuttiness of the buckwheat and the freshness of the cheese and bitter greens. All of the elements here also work well as sides ...

You need to pickle the beetroot for about a week before it gets pickled. I've served it with a broccoli salad but you can use any salad veg that you want eg cabbage, lettuce, cauliflower ...

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 ...

Many people believe that pickled beetroot brine tastes even better with added horseradish root, spices and a few root vegetables (celeriac, parsley, carrot). It also goes well with other, more ...