European
Sweden - Side Dishes
Inlagd Rödbeta
Chef's Menu Description
Tender, spiced pickled baby beetroots in a ruby sweet-tart brine infused with whole cloves and allspice berries. The classic Swedish relish for pyttipanna, pates, and roasts.
Ingredients
- • 800g fresh medium beetroots (stems trimmed to 2cm)
- • 150ml distilled vinegar (ättiksprit 12%)
- • 200g caster sugar
- • 300ml water
- • 8 whole cloves
- • 8 whole allspice berries
- • 1/2 tsp sea salt
Preparation Steps
1
Phase 1
Place unpeeled beetroots in a pot of water. Bring to a boil and cook for 35-45 minutes until fork-tender. Plunge into cold water and slip skins off by hand.
2
Phase 2
Slice the peeled beetroots into 5mm thick corrugated or smooth discs and pack neatly into clean, warm glass jars.
3
Phase 3
Simmer vinegar, sugar, water, cloves, allspice, and salt for 5 minutes until sugar dissolves and spices infuse the aromatic liquid.
4
Phase 4
Pour hot spiced brine over beetroots to cover. Seal jars and let cool. Chill for 48 hours to develop rich sweet-spiced tang.