Sam’s pickled beetroot

We tried Sam’s pickled beetroot at our volunteer’s annual get together and it was a hit! Calvin and Imogen, our young chefs, guided by Lisa, made us a delicious plate with this beetroot, goat cheese and mixed salad leaves from the garden.


  • 6-8 raw beetroots
  • 1/3 cup of vinegar
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves


  1. Boil beetroot for 15-20 minutes. Drain and pour over cold water, Peel off skin top and tail.
  2. In the pan add all ingredients, stir and add beetroots. Bring to boil, simmer for 5 minutes, chill and store in a jar in a dark place.Make sure beets are covered by the liquid.
  3. Enjoy in sandwiches, shared platters, salads, etc.

(Photo credit: © Raimond Spekking / CC BY-SA 4.0 (via Wikimedia Commons))

Published by manuelagrows

Community garden mentor at the Maxwell Centre

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