Pickled Beetroot (Beets)

• A one-litre (one-quart) jar with an airtight lid
• 6 med beetroot (about 750 gms, or 1 lb 10oz)
• 2 Tbs whey
• ½ Tbs sea salt
• ½ cup filtered water

Beetroot is full of vitamins and minerals, so we want to cook them in a way that will keep these in the roots. One way is to prick several times with a fork, then bake in a low oven (150C or 300F) for about 3 hours, or till tender. A quicker and easier way is to boil the roots whole in a large pan of water – no need to wash, prick, top or tail them or add salt. Simmer for about an hour. When you can stick a fork into them fairly easily, drain and rinse in cold water. The skins should rub off easily using your fingers, unless they’re old roots, in which case you might have to cut off any rough bits.

Slice the peeled beetroot into rings, or half rings. Place in the jar, about a quarter at a time, and press down gently with a pounder in between. Combine the other ingredients and pour over the top. If the beetroot isn’t covered, add a little more water. If you have a suitable weight to keep the beetroot under the liquid, use it. Cap the jar tightly. Store at room temperature for about 3 days, then store in the fridge. If any of the beetroot isn’t covered by the juices, they won’t ferment properly. Scrap the top layer off before storing.

Use in salads, burgers, as a side dish, make a borscht or try this beetroot spread. Zizz together in a small food processor:

• Equivalent of one med beetroot, either boiled, baked or pickled
• 1-2 Tbs parsley, finely chopped
• 1/3 cup ground crispy walnuts or cashews
• 4-5 Tbs cultured cream, or half and half cultured cream and homemade mayo