Easy recipe Pickled Roasted Beetroot Recipe

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one.fivekg beetroot bulbs, stems removed four hundredml apple cider (Recipes by ingridients cider) vinegar four hundredml water about two hundred and fourtyg (one one/about two cups, lightly packed) brown sugar one teaspoon whole black peppercorns one teaspoon whole cloves one teaspoon saltStep one Preheat oven to two hundredºC. Wrap each beetroot bulb in foil. Pickled Roasted Beetroot Recipe. Place on a baking tray. Roast for one hour or until beetroot is tender when pierced with a skewer. Set aside to cool slightly. Pickled Roasted Beetroot Recipe. Step about two Wearing disposable gloves to avoid staining your hands, remove the skin and discard. Cut the beetroot into wedges. Pack beetroot into dry, sterilised jars. Pickled Roasted Beetroot Recipe. Step about three Combine the vinegar, water, sugar, peppercorns, cloves and salt in a large saucepan over high heat. Bring to the boil. Pickled Roasted Beetroot Recipe. Cover and set aside to cool. Step four Cover the beetroot with the vinegar mixture and seal..