Marinated beetroot
Tender beetroot gently simmered, peeled and marinated for deep, sweet-sour flavour - perfect served with cured fish or charcuterie.
Updated : 29 December, 2025
Easy
More than 1 hour.
Ingredients
650 grams
Beetroot
500 milliliters
Red wine vinegar
2 liter
Water
pinch
Salt
2 clove
Garlic
1 tablespoon
Dried oregano
1
Red chilli pepper
500 milliliters
Olive oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Thoroughly wash and scrub the beetroot under cold running water. Place them in a saucepan with the vinegar, salt and water and bring to the boil. Lower the heat, cover the pan and simmer for about 1¼ hours, or until the beetroot is completely tender.
Step 2
While the beetroot is cooking, mix all of the marinade ingredients together in a bowl and set aside.
Step 3
When the beetroot is ready, drain well, transfer to a clean cloth and pat dry. Use the cloth to rub off the skins. Slice the beetroot, add it to the marinade and mix thoroughly to coat. Leave to marinate for one day before serving.
Step 4
The beetroot will keep for several days in a covered container in the fridge, but should be brought back to room temperature before serving.
Step 5
Serve alongside salami or air-dried tuna.
Author note
Share the recipe
