Since moving to our little peace of paradise just under a year ago and planting out some epic veggie gardens we’ve had an overload of certain veggies at certain times of the year – and right now, it’s beetroot.

Young beetroots growing in ecologic garden

Now I never was a fan of boiled or roasted beetroot – I grew up on beetroot out of the tin and if it didn’t have that tart vinegar flavour… well… it just wasn’t beetroot.

(My, haven’t we come a long way since then!)

I now love a good roasted beetroot salad – but there’s only so much salad I (or more truthfully, hubby) will eat, and how do I get a beetroot fix in between harvests. I’m yet to perfect the art of continuous supply planting and frequently have weeks with nothing…and then everything all at once!

So staring at both the water-bath canner and pressure canner that have yet to pay their way, I’ve decided it’s time to start pickling… and of course it has to be sugar free – and where vinegar is required, only apple cider.

Don’t forget when using the beetroot not to toss the leaves they can be used as salad greens. or cooked like spinach

Beetroot has exceptional nutritional value – full of calcium, iron and vitamins A and C.  They are also a great way to get in your daily dose of fibre, manganese, potassium and folic acid.

Use the pickled beetroot from this recipe as a side dish with your meat and veggies, tossed through a salad or  with cream cheese and crackers (or a dairy / grain free version)

Pickling Beetroot

Pickled Beetroot
Prep time
Cook time
Total time
Recipe type: Condiments
Cuisine: paleo, sugar-free, dairy-free, vegan
  • 1.5 kg of fresh beetroot, stems and leaves removed
  • Handful of thyme sprigs
  • Handful of sage leaves
  • 3 tbs cooking fat (I use Ghee)
  • 500ml apple cider vinegar (ideally organic)
  • 500ml water
  • 2 tsp black peppercorns
  • 2 tsp salt
  • 2 tsp whole cloves
Preparing the beets
  1. Preheat your oven to 205 C. (400 F)
  2. Wash beets and remove stems and roots
  3. Line a large baking dish with aluminium foil.
  4. Place the beets atop the foil and drizzle with the cooking fat. Cover with thyme and sage
  5. Cover the beets with aluminium foil, sealing them in.
  6. Roast until tender (will depend on size of beets - but usually anywhere from 1 hr to 2 hrs.)
  7. Beets are cooked when a skewer passes easily through them
  8. Remove cooked beets from the oven and allow them to cool enough so that they can be handled, but still warm.
  9. While the beetroot is cooling combine the cloves, apple cider vinegar, peppercorns and salt in a saucepan.
  10. Bring to the boil and remove from heat and set aside
  11. Remove the skins from the beets (easier while the beets are still warm)
  12. Once the beets have cooled, dice them.
  13. Divide the beets between the jars and ensure you leave enough room to cover the beets with the vinegar and extra headroom if you plan on canning your jars.
  14. Jars can be placed straight into the fridge if not canning and will last up to 3 weeks (many sites will tell you they will last a lot longer but if you want them to last longer I strongly recommend proper canning techniques)
  15. We have kept ours much longer in the past without issue - I sterilise all jars and boil the vinegar , however I do recommend understanding food safety requirements.
  16. Please always refer to the instructions from your canner to ensure safe canning.
If you prefer a sweeter pickle you can add natural sweetener of your choice such as Stevia
If you don't wish to roast the beets you can also boil them til soft - simply take the fat, sage and thyme out of the recipe